Cauliflower Au Gratin



°1 large head of cauliflower
°2 tbsp. Butter, + for bowl
°2 clove mince garlic
°2 tbsp flour
°1 1/2 c. milk
°2 c. Gruyère shredded, divided
°1/2 c. Fresh grated parmesan cheese
°2 tsp. mince thyme
°kosher salt
°Freshly black pepper
°Fresh chop parsley for garnish

* Methods :

Preheat oven to 375°C and grease a medium sized casserole dish with butter. In  saucepan of boil salt water, cook cauliflower about 3 min. Using perforated spoon to transfering it to bowl of ice water to cool. Drain, & placing cauliflower on  baking sheet lined with paper towel until totally dry.
In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour is golden and begins to boil, another minute. Slowly add milk and stir until mixture thickens. Boil until slightly thickened, about 1 minute.
Turn off the heat and add 1 cup Gruyere, Parmesan cheese, and thyme. Stir until cheese melts, then season with salt and pepper.
Adding half of cauliflower to prepared skillet, & pour on half of cream mix. Repeat process with rest cauliflower & cream, then adding rest cup of Gruyère.
Bake until bubbling and golden on top, about 25 minutes.
Garnish with parsley and serve hot.

Enjoy !