Categories: Vegetables- Cauliflower

Ingredients

• 1 whole head cauliflower, trimmed
• salt
• 1/2 cup butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1 cup freshly grated Parmigiano-Reggiano cheese
• Ground black pepper
• 1/4 tsp. garlic powder

Directions

1. Place the whole head of cauliflower in a large, deep pot and cover with water. Add a generous pinch of salt and bring to a boil, then reduce heat and simmer until cauliflower can be easily pierced with a fork or tip of a knife, about 20 minutes. Drain, reserving 1 cup of the cooking water. Transfer cauliflower to a cutting board and cut in half. Set aside to cool.
2. Wipe the pot clean.
3. Heat oven to 350 degrees and grease a 2-quart baking dish.
4. When the cauliflower is cool enough to handle, remove tough outer core and any leaves and finely chop- it should be fine like rice.
5. Over medium-low heat, heat butter in the pot until melted and foamy. Whisk in flour and cook, whisking constantly, until the flour is completely coated in butter and mixture is smooth. Whisk in the milk and reserved cooking water and cook until mixture thickens slightly. Add the cheese, a bit at a time, whisking until melted before the next addition. Stir in the finely chopped cauliflower and mix thoroughly. Season with salt, pepper and garlic powder.
6. Transfer mixture to the prepared baking dish and bake 20 to 25 minutes, or until heated through and just turning golden around the edges. Serve immediately.
7. Leftovers can be reheated in a 350 degree oven for 30 minutes the next day, though some separation will occur.

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