In the same pot over medium heat, melt the butter. Add the flour and cook for 1 minute, stirring with a whisk. Add the milk and bring to a boil while stirring. Simmer gently for 5 minutes. Remove from the heat and whisk in ½ cup (35 g) of the Parmesan, the nutmeg and cayenne. Season with salt. Set aside.
In a small bowl, combine the breadcrumbs and remaining Parmesan.
Arrange the cauliflower over the spelt. Pour the béchamel sauce over the cauliflower and sprinkle with the Gruyère and the breadcrumb mixture. Cover and refrigerate at this point, if desired.
Transfer to the oven and bake for 15 minutes or until the cheese is golden (bake for 25 minutes if the gratin was refrigerated). Let cool for 15 minutes before serving with the
Kale and Celery Waldorf Salad .
Note from Ricardo
Spelt is available in many groceries stores, specialty shops and health food stores. It can be replaced with pearl barley in this recipe.
