1 large head cauliflower
10 cups salted water
1 cup milk
For the cheese sauce:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups reserved cauliflower cooking water
1 cup milk
Salt and Pepper to taste
Pinch of cayenne pepper
1/4 teaspoon freshly grated nutmeg
3 tablespoons heavy cream
6 ounces grated Swiss Cheese, divided
Clean and cut up the cauliflower into florets. Rinse or use method described above.
Bring saltwater along with 1 cup milk to a boil in a large pot. Add cauliflower and cook on medium-low heat for about 10-15 minutes or until “al dente”. Drain, making sure to reserve 1 1/2 cups of the cooking liquid. Set aside.
Preheat oven to 400 degrees F.
For the cheese sauce: Melt butter in a saucepan over medium heat. Add flour and cook for about 1 minute. Slowly add your reserved cooking liquid along with the additional cup of milk making sure to whisk constantly as you do so. Season with salt, pepper, cayenne, nutmeg and cook on low heat for about 10 minutes stirring occasionally or until thickened.
Add heavy cream, 3 eggs and 4 ounces of the Swiss Cheese and stir until combined making sure not to bring the mixture to a boil.
Butter a casserole dish and add the cauliflower. Pour cheese sauce evenly over the top. Sprinkle with reserved Swiss cheese. Bake for about 10 minutes in preheated oven, or until the dish is heated through and nicely browned.