Cool weather vegetables will soon be appearing in my southern garden and for us most of the winter months. I am always looking for ways to serve up the abundance of cauliflower, broccoli and cabbage that comes all winter long.
Funny how as a child the only way I could gag cauliflower down was with ketchup. Now it is a favorite. Just steamed is great, but when paired with Gruyere or Swiss, oh my!
Cut the cauliflower into small flowerets and steam until just fork tender (about five minutes in the microwave).
Prepare a bechamel sauce: Melt the butter in a small saucepan and stir in the flour. Cook on low heat stirring for several minutes, or until the roux just starts to brown. Whisk in the milk gradually to form a smooth sauce. Warm until just simmering.
Remove the sauce from the heat and gradually stir in about half of the cheese, the pepper and the nutmeg.
Place the steamed cauliflower in a buttered baking dish and cover evenly with the cheese sauce. Sprinkle with remaining cheese and bake for 25 minutes at 350° or until golden brown.