Roasted Cauliflower:
Preheat oven to 430 degrees F
Break up cauliflower florets, toss in olive oil. Spread out on a baking sheet lined with parchment paper.
Roast cauliflower for 15-20 minutes. Remove from oven, and set aside.
Reduce oven temperature to 350 degrees F.
Mornay Sauce:
In a pot, over medium low heat warm milk and cream until hot.
In a saucepan, melt butter, add flour and whisk stirring constantly for 2-4 minutes over medium low heat to create your roux.
Next, pour in milk in with roux in the saucepan and whisk quickly until combined. Once the roux is dissolved with the milk the sauce should start to thicken within about 2 minutes.
Turn off the stove, add in cheddar cheese and gruyere cheese and whisk until combined. Stir in chicken bouillon and nutmeg. Add in cauliflower and toss in the sauce.
Transfer mixture to a baking dish.
Sprinkle remaining cheese on top, preferably gruyere then cheddar cheese. Garnish with dried parsley and smoked paprika, about 1 tsp.
Bake for 3o minutes until the cheese is melted. Remove from oven and let stand for 5 minutes. Enjoy!
