CAULIFLOWER GRATIN

small head cauliflower, cut into florets
4 tablespoons unsalted butter
3 tablespoons all-purpose flour or gluten-free flour
1 ½ cups milk
Sea salt and ground pepper, to taste
⅛ heaping teaspoon ground nutmeg, or more to taste
3/4 cup grated sharp cheese like Jarlsberg, Parmesan, Swiss or gruyere – divided

 


 

Preheat the oven to 425 degrees F.

Place cauliflower florets on a microwave-safe plate and cover with wet paper towel. Microwave on high for about four minutes, until crisp-tender.

Place the cauliflower in a single layer into an 8×8 inch baking dish.

Melt the butter in a small sauce pan over medium heat. Add flour and whisk until it makes a bubbly paste.
Gradually add the milk and stir constantly until the sauce becomes thick and creamy. Remove from heat and add salt, pepper, nutmeg and half of the cheese.

Spoon the sauce over the cauliflower florets and sprinkle with remaining cheese

Bake for 15 to 20 minutes until the cheese sauce is a light golden brown.

Serves 4 as a side or 2 as a main dish.