Cauliflower au gratin

9×9 casserole dish, buttered.

Frozen Riced Cauliflower – add to boiling water for just a bit, then drain. (Use enough cauliflower to fill your casserole dish.) [If ricing a head of cauliflower, cook it until it’s just barely tender. Also try this with florets, adjusting cooking times as needed.]

2 c. bechamel (1/4 c. flour, 1/4 c. butter, melt and stir until bubbly, add 2 c. milk, stir, bring to a simmer to thicken) adding 1 c. grated Pecorino Romano, Pinch of Salt, Pepper to taste, Nutmeg to taste.

Combine and pour into a buttered casserole dish.

Bake for 20 minutes at 350 degrees F.