Ingredients:

• one head of cauliflower, or a bag of frozen cauliflower
• 8 ounces of a nice cheese, like gruyere -- grated
• 2 ounces (or so) of grated parmesan
• 1/4 teaspoon of nutmeg
• 2 cups of milk (use cream if doing keto)
• 4 Tbsp butter 
• 1 Tbsp flour (omit if doing keto)

Method

1. prep the cauliflower:
   -- if fresh, boil for 5 minutes and then drain
   -- if frozen, defrost
2. Put the drained/defrosted cauliflower in a baking dish
3. Preheat oven to 375 F
4. Regular version:
   -- make a roux by cooking the flour in the butter for 2 minutes
        stir constantly to keep from burning
   -- add the nutmeg
   -- pour milk into the roux
   -- stir until milk starts to bubble and thicken a little
   -- dump in the grated cheese and stir
5. Keto version:
   -- heat up the cream until it is warm enough to melt the cheese
   -- add the nutmeg
   -- add the cheese to the cream
6. Pour the cheese sauce over the cauliflower, mixing well
7. If desired, top with even more cheese
8. Bake for 25 to 30 minutes, or until golden brown and bubbly
9. Remove from oven and let sit for 10 minutes to set up
10. Try not to eat it all at one sitting