Chou-fleur gratiné - Test 2

NOTE 3: Next time try removing the pan from heat source before adding milk to butter+flour to see if that will help avoid lumpiness and the milk bubbling up.

1 - Obviously I've made this before, but I don't know when and I don't know where the recipe came from or how much I've altered it. But it's good!

2 - It was all good but I overcooked the cauliflower. I don't know if this means the instructions need to change or not. 'Til next time, dear recipe! We'll get you nicely polished in the end.

3 - Did it! The cauliflower was still al dente and everything. The flavor is very nice.

4 - Did it again! With Ben's Cucumber Salad on the side.

1 cauliflower (approx. 2lbs)
1 oz butter
1/4 cup flour
1 1/2 cups milk

1 tsp salt

1/4 tsp pepper

1 tsp chopped fresh thyme

1/4 tsp nutmeg
2 egg yolks
1.75 oz Cheese (gruyere or cheddar etc, like quiche, a good way to use leftover heels)
1.75 oz parmesan, grated, divided into two portions
1/3 cup bread crumbs (Panko is best)

1. Pre-heat oven to 375F.
2. Cut up cauliflower into florets and blanch cauliflower in salted water for about 5 minutes or just al dente. Pour out the boiling water and run cold water in the pot full of veg for a few minutes. Set aside. 
3. Melt the butter in a saucepan and whisk the flour into the butter. Cook until it's just starting to turn golden to cook out the pasty taste of raw flour. 
4. Turn the heat down low and whisk the milk into the butter/flour mixture.
5. Keep whisking until it turns into a smooth, thick sauce. 
6. Stir in the salt, pepper, thyme and nutmeg. Whisk in the grated cheese and half the parmigiana and mix until the cheeses have melted.
7. Whisk in the egg yolks. 
8. Drain the cauliflower thoroughly and put in a gratin or casserole dish. 
9. Press the cauliflower down decisively!
10. Pour over the hot cheese sauce. 
11. Mix the bread crumbs and the remaining half of the parmigiana together in a small bowl, and sprinkle on top. 
12. Bake, uncovered, for 25-30 minutes. If the topping hasn't browned sufficiently, turn on the broiler and watch the spots that are browning fastest and remove when it's to your liking.
13.  Grate fresh pepper over the top and serve immediately.