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Cauliflower Gratin with Manchego and Almond Sauce
Ingredients
  • ¾ cup half-and-half
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground pepper
  • One 2-pound head of cauliflower, cut into 1 ½-inch florets
  • ½ cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces)
  • ¾ cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep's- or cow's-milk cheese (3 ½ ounces), such as Gouda
  • 1 medium onion, finely chopped
  • ¼ teaspoon Pimentón de la Vera (smoked Spanish paprika)
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