This beautiful & delicious side dish will become a family favorite. It’s a great way to get the kids to eat their veggies!
1 Lg. Head Cauliflower, leaves removed
3 T Butter
3 T Flour
1 c. Half & Half, warmed
½ c. Cauliflower Water
2 c. Gruyere Cheese, grated
Salt
Black Pepper
White Pepper
Fresh Grated Nutmeg
Place Cauliflower in a dutch oven with 1 ½ C water.
Sprinkle with salt and black pepper and steam for 15 minutes or until tender.
Remove from pan and reserve water.
Remove cauliflower core.
Separate flowerettes into a lg. baking dish & set aside.
Preheat oven to 375.
In a lg. skillet, melt butter and whisk in flour.
Whisk & cook until roux has a “nutty“ aroma.
Slowly whisk in hot half & half.
Add ½ cup cauliflower water.
Continue whisking until thickened.
Add more half & half if too thick.
Season with pinch of white pepper and salt and a dash of nutmeg.
Cover cauliflower with 3/4 c. cheese.
Pour sauce over cauliflower and top with remaining cheese.
Bake for 20 minutes or until top is browned.
NOTE: Try adding one 10 oz. package frozen chopped spinach (thawed & squeezed dry) to this dish for more fiber. The kids will never know it’s good for them 😉
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