Whole Roasted Cauliflower + Cheese Sauce

Slice off just the bottom so it sits flat and most of the outer leaves are removed.

Find a large pot that fits the whole head of cauliflower and fill with water, 1 teaspoon of salt, and 1 bay leaf (if you do this around the cauliflower while cold you can make sure not to burn yourself). Remove the cauliflower and bring to a boil, then, carefully add the cauliflower, core side facing the ceiling (so top of head down). Simmer for 15 minutes, until cauliflower is fork tender.

Drain cauliflower, and carefully place it on a parchment or foil lined sheet pan.

In a small bowl, stir together: 2 Tablespoons olive oil, ½ Tablespoon dried parsley, ½ teaspoon garlic powder, 1 teaspoon dijon mustard. Spoon or brush this over the cauliflower. Place in the oven and bake for 40 minutes, until crust is charred and brown. You can broil for a few minutes at the end to really get crispy edges.

Meanwhile, heat butter in a saucepan on medium to melt. Whisk in flour, and cook for 2 to 3 minutes, stirring constantly, so flour can cook. Then whisk in cream and milk, until smooth. Add salt and bring to a boil, then turn down to simmer. Cook for 10 - 12 minutes, until sauce starts to thicken.

Turn off heat and shred cheese. Add it in small handfuls while whisking. Add a few gratings of fresh nutmeg. Taste, and add a little salt if needed.

Wash and dry lettuces if needed. Toss with dressing to taste.

Put cauliflower on a platter or large plate with a little rim. Pour most of the cheese sauce over top but reserve some for dipping. Serve salad. Use a knife or big spoon to scoop out servings of cauliflower.