Cauliflower Nutmeg Bake

My sister Kirsten and I created this recipe a few years ago. (Well it seems like a "few" but I guess it's been at least 8 years now!) We were watching a cooking show on TV and they were making something with cauliflower and seasoned it with nutmeg. We decided to come up with our own recipe. It was successful and I've been making it ever since. The flavors are so yummy together. It makes a great side dish or you can add cooked ham or chicken or even Great Northern beans and make it a meal. You can also substitute soy milk for the regular milk and make it vegetarian.


Cauliflower Nutmeg Bake

4-6 potatoes, peeled and cut into 1 inch cubes
1 head of cauliflower

Boil potatoes for 15-20 min. or until soft. Steam head of cauliflower in a separate pot for about 10-15 min. or until tender. Or, if you have a big enough pot, you can cut up the cauliflower and add it to the pot of potatoes to cook together.

Sauce:
1/2 cup onion, diced
4 Tbsp. flour
4 cups milk
3/4 tsp. nutmeg
salt and pepper to taste
grated mozzarella, optional

Saute onion in butter in a saucepan. Add flour. Whisk for one minute over med-high heat. Add milk. Whisk continuously until mixture comes to a boil. Should be thick. Add salt and pepper to taste (remember you will be adding this to potatoes and they tend to need more salt). Add nutmeg.

In a 9x13, mix potatoes and cauliflower pieces. Cover with white sauce. Sprinkle grated mozzarella cheese over top, if desired. Bake covered for 25 minutes at 350 degrees. Uncover for last 10 minutes or until cheese is golden.

*Can add cooked, diced ham or chicken or Great Northern beans, rinsed and drained, to make it a meal. I also like to add bacon bits sometimes.