Cauliflower Casserole

Cauliflower-Cheese Casserole

1 large head cauliflower (about 1 pound total)
4 tablespoons (1/2 stick) unsalted butter
1 cup all-purpose flour
1/4 teaspoon fine sea salt

1/8 teaspoon pepper

1 very small clove fresh garlic, crushed
2 cups whole milk
12 ounces Colby-Jack-Cheddar blend, grated (about 1 1/2 cup)
Special equipment: 10-12 inch glass baking dish

Preheat oven to 375°F.
Fill a medium sized pot with water, 2 teaspoons salt, and bring to a boil.

Remove the leaves from the cauliflower, wash, dry and cut into quarter-sized pieces. Place cauliflower into boiling water mixing periodically. Cook for about 2 minutes. Remove & place into cool water, rinse, drain and place into baking dish.

Sauce: Mix flour with salt and pepper-set aside. In a heavy saucepan over moderate heat, melt the butter, as cook the garlic into the butter.  Reduce the heat to low, add the flour, salt, and pepper, whisking constantly until both are incorporated and the mixture turns golden brown, about 2 minutes. Raise the heat to moderate and add the milk, whisking constantly, until a smooth sauce forms (the sauce should be thick and glossy), about 5 minutes. (If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved.) Add about 1 & ¼ cup grated cheese whisking until melted, about 1 minute. Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Sprinkle with the remaining 1/4 cup cheese and season with pepper, then bake until the cauliflower is golden brown and the cheese sauce is bubbling, about 30-40 minutes.