1 good-sized cauliflower
3 cups Basic White Sauce
1/4 tsp. nutmeg
1 1/2 cups grated Cheddar cheese
1 cup freshly made breadcrumbs
1 oz. butter
Remove the outside stalks from the cauliflower. Slit the stem in several places and steam in a small amount of salted water for about 15 minutes until the flowerets are tender but not mushy. (You should be able to pierce the stem with a knife.) Drain and set aside but do not allow to cool.
In the meantime, prepare the white sauce and when it is ready add the nutmeg and cheese. Simmer over very low heat until the cheese is melted.
Saute the breadcrumbs in the butter until they are crisp and golden. Cut the cauliflower into small pieces and put it into an ovenproof dish. Season with salt and pepper, pur the cheese sauce over it so that the cauliflower is completely covered and sprinkle the breadcrumbs on top. Place the dish under the broiler for a few minutes until the sauce is well-browned and bubbling. Serve immediately.