|Cauliflower head||3 Pound, cut in florets (1 Head)|
|Grated swiss cheese||8 Tablespoon|
|Ground nutmeg||1 Teaspoon|
|Bechamel||2 1⁄2 Cup (40 tbs)|
|Freshly ground white pepper||To Taste|
|Dried bread crumbs||3 Tablespoon|
Preheat oven to 375°.
Place florets in boiling water; boil 10 minutes until just tender.
Transfer to food processor or blender.
If you use a blender, puree in batches.
Add 6 tablespoons of the cheese and nutmeg.
Puree, gradually adding all the Bechamel Sauce.
Add salt and pepper to taste and place in buttered baking dish.
Top with bread crumbs and remaining Swiss cheese.
Bake, loosely covered, 20 minutes.
Remove cover and continue to bake 5 to 10 minutes until top is lightly browned.