- 1 medium head cauliflower cut into bite-sized florets
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- pinch of ground nutmeg
- salt and pepper to taste
- 1/2 cup grated parmesan cheese
- 1 tsp fresh parsley finely chopped
- fresh ground black pepper
Steam cauliflower until tender. Drain and set aside.
In a large skillet, melt butter at low heat. Stir in flour and mix until smooth paste forms (this is the roux). Add in onions and garlic and increase heat level to medium. Cook until onions are transparent. Slowly add in milk and heavy cream. Stir until roux disappears evenly into the milk and a thick, smooth cream sauce forms.
Season sauce with nutmeg, salt and pepper.
Add in cheese and stir until melted.
Add cauliflower into the sauce and bring sauce to a simmer for a few minutes. Stir occasionally so that all the cauliflower gets coated in the sauce. The sauce will thin out slightly because of the moisture in the cauliflower. If you feel your sauce is still too thick, add in another 1/4 cup to 1/2 cup milk. If you feel your sauce is too thin, you can add in a little more cheese.
Dish out creamed cauliflower. Garnish with parsley and fresh ground pepper. Serve while hot.
For best results, use whole milk. Low fat or skim milk will cause the sauce to be too thin.