This recipe is adapted from Real Simple’s Cauliflower Gratin. I didn’t have a few of the ingredients, so I omitted them and it still turned out great.
1 medium sized cauliflower head, cored and cut into small pieces
1 carrot, peeled and sliced
4 tablespoons butter, plus more for the baking dish
1/4 cup all-purpose flour
2 cups whole milk
6 ounces extra-sharp Cheddar cheese
1/8 teaspoon ground nutmeg
salt and black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped
1. Heat oven to 375° F. Butter a shallow 2-quart baking dish. Fill a large pot with 1 inch of water and bring the water to a boil. Place the cauliflower and carrots into the pot and cook until tender, about 10 minutes. Drain well.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Sprinkle with the flour and stir for 2 minutes. Gradually whisk in the milk and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.
3. Whisk in the cheese, nutmeg, salt, and pepper, and cook until the cheese is melted, 1 to 2 minutes. Remove from heat and gently fold in the cauliflower, and transfer to the baking dish. Sprinkle on top the chopped parsley. Bake until golden brown and bubbling, 15 to 20 minutes.