CHEESY CAULI-GRATIN 1 large head cauliflower, cut into 2-in (5 cm) florets, washed and drained

½ cup (125 ml) butter, divided ⅓ cup (80 ml) all-purpose flour 2½ cups (625 ml) warm milk, divided

½ tsp (2.5 ml) white pepper ¼ tsp (1 ml) ground nutmeg

⅛ tsp (a pinch) cayenne pepper 2 cups (500 ml) Gruyère, divided salt, to taste ⅓ cup (80 ml) bread crumbs 2 tbsp (30 ml) chopped fresh parsley 1 Place cauliflower in a large heatproof, microwave‑safe bowl. Cover with a heatproof plate and cook in microwave on high for 5 minutes. Set aside. 2 In a medium saucepan, melt ¼ cup (60 ml) butter over medium heat. Using a whisk, add flour and mix to form a smooth roux. Cook for about 2 minutes, whisking constantly. 3 Carefully add 1 cup (250 ml) milk and stir vigorously to blend well. Add remaining 1½ cups (375 ml) milk and continue whisking until sauce is smooth. 4 Stir in white pepper, nutmeg, cayenne and 1 cup (250 ml) Gruyère. Stir until smooth and cheese has melted. Remove from heat. Season with salt. 5 Pour one-third of cheese sauce in a heatproof casserole dish. Spread cauliflower evenly over sauce. Pour remaining sauce over cauliflower. This can be made a day in advance and refrigerated until ready to use. Bring to room temperature before baking. 6 Preheat oven to 375 F (190 C).

marinated beef, fat-side up, on top of vegetables and roast for 20 minutes. Reduce oven to 325 F (160 C) and roast until an instant-read thermometer registers 125 F (52 C) for rare (about 1 hour more) or 145 F (63 C) for medium (about 1 hour 20 minutes to 1 hour 30 minutes more). 4 Transfer roast to a large platter and loosely cover with foil. Allow to rest for 15 to 20 minutes.

5 Meanwhile, to make sauce, add thyme and beef stock to vegetables in roaster and bring to a low boil over medium heat for about 5 minutes. Using a strainer, carefully drain stock into a heatproof bowl. Discard vegetables.

7 In a small skillet, melt remaining ¼ cup (60 ml) butter over medium heat and add bread crumbs. Toast for 1 minute and remove from heat. Transfer to plate to cool.

6 In a medium saucepan, melt butter over medium heat. Add shallots and cook for about 1 minute. Add port, increase heat to high and continue cooking for another 2 to 3 minutes, until liquid reduces slightly. Add strained stock and cook for another 5 minutes on medium heat. 7 In a small bowl, make a slurry with cornstarch and remaining 3 tbsp (45 ml) water. Slowly add to port sauce and stir until it thickens. Season with salt and pepper and remove from heat. Transfer to gravy boat. 8 Carve beef as desired and place on serving platter. Garnish with chopped parsley and serve alongside port sauce. Serves 6 to 8

8 Spread remaining 1 cup (250 ml) Gruyère evenly over cauliflower. Top with toasted bread crumbs and bake for 20 to 30 minutes, or until cheese on surface has melted and bread crumbs look golden brown. Allow to rest for 10 minutes before serving. Garnish with chopped parsley. Serves 6 to 8 as a side dish



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