Ingredients

3/4 cup half-and-half

3/4 cup milk

1/2 cup almonds, roasted and unsalted

2.5 tbsp butter

2.5 tbsp all-purpose flour

1/4 tsp nutmeg

1/2 tsp paprika

1/2 tsp ground black pepper

5 oz Manchego cheese, grated (save 1 oz for topping)

2 tbsp butter

1/2 cup onions, sliced thin

12 oz cauliflower florets, cut into bite site pieces

1/4 cup pine nuts, lightly toasted

ground Ancho pepper (optional), to sprinkle on top

salt, to taste

Directions

1.  In a medium saucepan, heat the half and half, milk, and almonds on med-high. As soon as it boils, remove it from the heat and blend (I used an immersion blender). Let it stand for 15 mins, then strain through a fine sieve-  keep the almond infused milk for step 2. (I used the rest of it in oatmeal, skin and all, because I couldn't bear to throw away almonds.

2.  In a heavy bottom saucepan, heat 2.5 tbsp butter on med-high. When melted, whisk in the all purpose flour and stir constantly for 1-2 min until the flour just begins to brown. Then slowly add the milk from Step 1 while whisking. Add the nutmeg, paprika, and ground black pepper. Continue to whisk for 5 mins until the sauce thickens. Remove from heat and whisk in 4 oz of Manchego and salt (if needed) until smooth.

3.  In a saute pan or skillet, heat 2 tbsp butter on med-high.  When hot, add the onions and cook for 3 mins.  Add the cauliflower and a pinch of salt and cook for an additional 5 min.

4.  Mix the sauce, cauliflower, and pine nuts and spread in an 8 x 8 inch baking dish. Sprinkle the remaining 1 oz Manchego on top. Sprinkle the Ancho pepper on top (optional). Cover with foil.

5.  Bake at 400 F for 10 mins. Remove the foil and bake for an additional 10 mins.  Let it sit ~10 mins (so it thickens) before serving.