Adapted from Ina Garten
1 head of cauliflower (about 3 pounds) cut into florets
Kosher salt
4 Tablespoons butter (1/2 stick)
1 medium onion, chopped
3 Tablespoons all purpose flour
2 cup hot milk
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
Directions:
Preheat oven to 350 degree.
In a large pot boil water and add kosher salt. Cook cauliflower florets for 5-6 minutes, or until tender. Drain and set aside.
Meanwhile, prepare the bechamel sauce. In a medium sized saucepan melt butter and add onion. Cook until translucent.
Add flour and stir constantly for about two minutes, or until onions are in a paste.
Add milk and whisk to break down any lumps.
Boil the milk until it begins to thicken, stirring constantly.
Remove from heat and add the black pepper, nutmeg, and 3/4 of the cheese. Stir constantly while cheese melts into sauce.
Add in the cauliflower and coat.
Pour into gratin dishes or a backing dish.
Top with remaining cheese and butter (you can add bread crumbs here if you’d like a crust on top) and bake for about 25-30 minutes or until golden brown on top.
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