Technical Stages :

• Cut the cauliflower in large flowerets. Wash them in vinegar water.
• Cook the cauliflower for 15 minutes in salted boiling water.
• When finished, drain.
• Make a roux blanc with 30 g butter and the flour.
• Pour the boiling milk on the roux blanc and constantly whisk using a whisk until you obtain a thick and homogeneous sauce. Add salt, pepper, and nutmeg.
• Off the heat, add the egg yolks one after another, the grated Swiss cheese and parmesan. You then have a variation of the sauce Mornay.
• In a buttered gratiné dish, place a coating of sauce.
• Add the cauliflower, coat them with the sauce.
• Sprinkle the rest of mixed cheeses, breadcrumbs and a few knobs of butter on the surface.
• Bake in hot oven under the grill for about 20 minutes to obtain an even gratin.