Rachael Ray Every Day

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees .

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  • Fill a bowl with ice water. In a large pot, bring about 4 inches of water to a boil. Salt the water, add the cauliflower and cook until crisp-tender, 3 to 4 minutes. Drain the cauliflower and cold-shock in the ice water. Drain very well.

  • In a saucepan, melt the butter over medium to medium-high heat. When the butter foams, add the garlic and rosemary and whisk in the flour. When the flour bubbles, add the wine and cook until reduced to a few tablespoons. Whisk in the warm milk and season with salt, pepper and nutmeg. In a small bowl, beat the egg yolk. Stir in a ladleful of sauce to prevent the egg from cooking, then pour the tempered yolk into the sauce. Stir in 3/4 cup of the cheese until it melts.

  • Pour half the sauce into a 9-by-13-inch baking dish and add all of the cauliflower. Top with the remaining sauce and 3/4 cup cheese. (This dish may be made ahead to this point and refrigerated. Just bring it back to room temperature before baking.)

  • Bake until browned and bubbling and hot all the way through, 15 to 20 minutes.

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