2 shallots, chopped

1 clove garlic, finely chopped

1/4 cup (60 ml) butter

1/4 cup (60 ml) flour

2 cups (500 ml) milk

1 cup (250 ml) Gruyère cheese, grated

2 pinches ground nutmeg

1 tablespoon (15 ml) fresh parsley, chopped

Salt and pepper

• 4 cups (1 litre) cauliflower, cooked or
• Broccoflower, cooked

In a saucepan, soften the shallots and garlic in the butter for about 2 minutes. Add the flour and cook for 2 minutes. Add the milk and bring to a boil, stirring constantly with a wooden spoon.

Add the cheese, nutmeg and parsley. Season with salt and pepper. Stir until the cheese has melted.

Place the cooked cauliflower or broccoflower in a serving dish. Spoon the sauce over and serve.

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