I ate this for dinner and noting else – all food groups are represented…so why not? You’ve heard of potatoes au gratin…now enter cauliflower minus the potato. Such a fabulous side dish minus the excessive carbs.
4 cups water
1 teaspoon salt
2-3 lb. head of cauliflower, cut into florets
2 tablespoon butter
2 tablespoon flour
1 tablespoon garlic, minced
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
2 cups smoked cheddar cheese, shredded
2 tablespoons Panko bread crumbs
Preheat oven 350°F.
In a large pot, bring 4 cups of water and salt to a rolling boil. Add the cauliflower and cook until crisp tender, about 5 minutes.
Drain the cauliflower, reserving 1 ½ cups of the water.
In the same warm pot, melt the butter and whisk in the flour to form a roux. Turn heat down to low.
Whisk the reserved water into the roux and bring to a boil over medium heat. Simmer until thickened, about 2 minutes. Remove from heat and stir in the garlic, nutmeg, pepper, and cheese.
Place the cauliflower in a shallow baking dish. Pour cheese sauce over and top with Panko bread crumbs.
Bake for 20 minutes at 350°F and broil on low for about 5 minutes until browned on top.