Step 1

For the Cauliflower:

Step 2

Cut up and boil or steam. Cook the larger pieces for a couple of minutes before adding the smaller ones so all will be cooked the same. This should be about 7 to 10 minutes but watch carefully. They should be just slightly under cooked. A fork should be able to pierce them but there should be some resistance.

Step 3

Drain for 15 minutes in colander. This is key. You want all the steam to evaporate & all the water to drain off.

Step 4

For the sauce:

Step 5

Melt the butter in a sauce pan.

Step 6

Whisk in the flour, salt, mustard, cayenne and garlic & cook for a minute over medium heat.

Step 7

Slowly add the chicken broth & cream & cook until thickened.

Step 8

Add the cheese & remove garlic.

Step 9

Assembly:

Step 10

Place the large pieces of cauliflower in a shallow baking dish and fill in the holes with the smaller pieces.

Step 11

Spoon the sauce over it & top with cheese, some paprika and some fresh ground black pepper.

Step 12

Run under the broiler until browned.