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March 15, 2018
Nutmeg is March's SPICE OF THE MONTH!
Nutmeg is a spice from the nutmeg tree, which is native to several Indonesian islands. Nutmeg has a warm, spicy aroma and flavour and can be used in sweet and savoury cooking - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!
These are a fantastic garnish to your salad, added to your granola or chopped and sprinkled on roasted squash.
Ingredients for the cauliflower
Ingredients for the béchamel:
Preheat oven to 425°F (220ºC).
Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, red pepper flakes and shallots and sauté for 2 minutes until the shallots start to soften but not brown. Add the cauliflower and garlic, toss well and sauté for 2 additional minutes until warmed through, tossing only a couple of times. Add the wine and toss well. Then add salt and freshly ground black pepper to taste, toss again.
Reduce heat to medium-low and cover pan. Braise cauliflower for 8 to 10 minutes until tender.
Uncover pan and sauté at high heat for 1 to 2 minutes until all juices have evaporated. Transfer to the prepared baking dish.
In a medium heavy-bottomed saucepan over medium-high heat, melt the butter. Whisk in the flour and cook, whisking constantly for 1 to 2 minutes until the mixture becomes foamy and the flour becomes golden but not brown. Quickly add the milk and whisk constantly until the mixture is well blended. When the mixture starts bubbling, lower heat and slow-simmer for 6 to 8 minutes until the béchamel has thickened. Add the salt, pepper and nutmeg. Mix well and remove from heat.
Pour the béchamel over the cauliflower and sprinkle with the cheese. Bake for 25 to 30 minutes until top is golden-brown. Remove from oven and let cool for 10 minutes before serving.
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