• Cut the cauliflower into large pieces keeping the shape of the flowers.
• Boil in salty water until tender and then drain and set aside.

Make the bechamel sauce:

• Make a roux, by melting the butter on low heat, adding the flour and cooking for 5 minutes. Keep aside.
• On medium heat, bring the milk to a boil with salt, pepper, nutmeg, and add the cold roux spoon by soon while whisking.
• Boil gently for 3 minutes.
• In a large baking dish add the cauliflower and spread the hot bechamel on top, add the cheese and bake for 30 minutes at 180°C (350°F).
• Serve hot with the roast of your choice.