Cheesy Cauliflower and Fire Roasted Tomato Gratin

Ingredients:

Directions:

1. Fill a large saucepan with water and a sprinkling of salt. Bring the water to a boil, then add the cauliflower and cook for 3-4 minutes, until tender but still firm. Drain the water.
2. Preheat the oven to 375° F. Grease a medium baking dish with cooking spray.
3. In medium saucepan, melt 2 tablespoons of the butter over medium-low heat. Add the flour and stir continually for 2 minutes. Slowly pour hot milk and heavy cream into butterflour mixture, beating with whisk until smooth. Increase the heat to medium, bring to a boil. Whisk for 1 minute, until thickened. Remove the pan from the heat. Beat in Gruyère cheese and 1/3 cup of the Parmesan cheese. After the cheeses have melted, add the nutmeg, black pepper and 3/4 teaspoon of the salt. Stir to combine.
4. Add the cauliflower to cheese sauce. Gently stir to coat. Then pour into baking dish.
5. Place into the oven to bake 15 minutes.
6. Chop the tomatoes into 1/2-inch pieces. Discard any excess liquid. Transfer the tomatoes to a medium bowl and add the garlic and remaining salt. Stir together.
7. Remove the baking dish from the oven. Scatter the chopped tomatoes on over top. Return the baking dish to the oven to bake for an additional 10 minutes.
8. In a large skillet, heat remaining butter over medium heat. Add the breadcrumbs. Cook and stir until the breadcrumbs are lightly browned.
9. Transfer the breadcrumbs to medium bowl. Add the chopped parsley and remaining Parmesan cheese to the bowl. Toss together.
10. Remove the baking dish from the oven. Sprinkle the breadcrumbs over the tomatoes. Return the baking dish to the oven to bake about 5 minutes, until top is golden brown.
11. Remove from the oven and let sit for 15 minutes before serving.