A delightful twist on a classic gratin, featuring creamy cheese and a nutty almond sauce.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect bake.
In a small saucepan, heat the half-and-half until steaming, then blend it with the almonds until smooth.
Blending thoroughly ensures a creamy sauce.
Strain the almond mixture through a fine sieve into a bowl, pressing to extract all the liquid.
Use a spoon to press the mixture for maximum extraction.
In another saucepan, melt 2 tablespoons of butter, then whisk in the flour and cook for a minute.
Cooking the flour removes the raw taste.
Gradually add the almond liquid and cook, whisking, until thickened.
Whisking constantly prevents lumps.
Remove from heat and stir in the cheeses, nutmeg, and pepper until smooth.
Adding cheese off the heat prevents curdling.
Steam the cauliflower until just tender, then sauté with onions in butter until golden.
Sautéing enhances the flavor of the vegetables.
Transfer the cauliflower mixture to a baking dish and pour the cheese sauce over it.
Spread the sauce evenly for consistent flavor.
Sprinkle with paprika and bake until bubbly and golden.
Baking at the right temperature ensures a crispy top.
Let the dish rest for 10 minutes before serving.
Resting allows the flavors to meld together.
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