Cauliflower Cheese

Instructions

• 1

  Bring a large pot of water to a boil over high heat. Once boiling, add the 2 tablespoons of salt to the water. Return to a boil, then add the cauliflower, floret-side down and boil for 5 minutes. Carefully remove from the water and place on a wire rack to drain. Meanwhile, continue to the next step.

• 2

  Melt the butter in a medium saucepan over medium heat. Once melted, stir in the flour and cook for 5 minutes. Gradually whisk in the milk and bring to a boil. Cook for 5 minutes, or until the sauce has thickened, whisking occasionally.

• 3

  Add the half the gruyere, half the parmesan, mustard powder, pepper, the extra ½ teaspoon salt and grate in some nutmeg. Whisk until the cheese has melted.

• 4

  Insert the wire rack into position 7. Set the oven to Air Fry, Super Convection, 400°F, for 17 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 5

  Place the cauliflower into a 2¼ qt traditional braiser. Cover evenly with the sauce and sprinkle over the remaining gruyere and parmesan.

• 6

  Once preheated, place the braiser in the oven and air fry for 17 minutes.

• 7

  When the oven signals, set the oven to Broil, High, for 3 minutes and press Start.

• 8

  The cauliflower should be golden brown and tender. If not, broil it a little longer.

• 9

  Spoon the gratin straight from the braiser at the table for a rustic, family-style presentation. Serve warm alongside your Thanksgiving mains. It's especially good with roasted turkey or ham.