Roasted Cauliflower Gratin with Rye Crouton

Back when I used to teach at a cooking school, I made a roasted cauliflower gratin with cream sauce and Gruyère that was always a hit with students. This version uses a custard instead of the usual cream sauce and, since it’s meant for dinner, I added some bitter radicchio to balance out all the sweetness from the cauliflower and dairy. I’m so glad I thought of the rye crouton to go underneath. It adds heft to the dish while sopping up all that creamy goodness. Whatever you do, don’t forget