This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling.
Category: Side Dish
Cuisine: not set
3/4 cup half-and-half
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
One 2-pound head of cauliflower cut into 1 1/2-inch florets
1/2 cup whole roasted almonds with skin plus 2 tablespoons coarsely chopped almonds (3 ounces)
3/4 cup plus 2 tablespoons finely shredded Manchego or oth such as Gouda
1 medium onion finely chopped
1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
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