From the Essential Pépin tv series, Episode 104: Veg-In!
Made with a béchamel sauce and finished with cheese, this cauliflower dish is one I remember well from my childhood.—Jacques Pépin
1 firm white cauliflower (about 1 1/2 pounds)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/8 teaspoon grated nutmeg
1/2 cup grated Gruyère or Emmenthaler cheese
2 tablespoons freshly grated Parmesan cheese
Preheat the oven to 400 degrees.