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 […]

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 😉