Cauliflower Gratin of Enza

Put in boiling salted water. Wash cauliflower, florets and split as soon as the water boils put them to bake for about 15 minutes (cooking must be al dente), then scolale. Prepare the bechamel with 50 g butter, flour, milk, salt and pepper. Just be ready join the Gruyere cut into pieces (keeping a few aside for use later to sprinkle the surface of cauliflower); amalgam well, remove from heat and combine 2 yolks, one at a time: do not add the second if the first is not good.

In a small saucepan, melt the butter. Butter a baking dish and arrange the cauliflower; adjust salt and pepper, then sprays with the melted butter (about half); powder with the Gruyere kept aside, cover with the sauce and prepared sprays with the remaining butter. Put in the oven already warm for about 15-20 minutes. You can also add the Parmesan cheese and parsley.