This recipe uses cauliflower instead of potatoes and is a staff favorite!

Ingredients

• 3 slices white sandwich bread, torn into large pieces
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons butter
• 1/3 cup all-purpose flour
• 2 cups milk
• 1 head cauliflower (about 2 pounds), cored and cut into small florets
• coarse salt and ground pepper
• 4 ounces Gruyere cheese, grated (1 cup)

Directions

• 1. Preheat EGG to 350 degrees using indirect heat. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
• 2. In a large saucepan with a lid, melt butter over medium heat.Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
• 3. Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
• 4. Pour mixture into a 2-quart grill safe dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.

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