I love cauliflower, after all it is just white broccoli. And for all of the Keto followers, it's a perfect side dish.
When buying your cauliflower for this dish, I prefer to get the whole heads of cauliflower and cut them up rather than buying florets. The florets cook too fast for me, and tend to get mushy. But if I am making a puree, I love to use the florets. So I chop 1 head of cauliflower and drop it into a pot of salted water. Let the cauliflower cook for about 6 minutes. Immediately put the cauliflower in cold water to stop the cooking. Then place it on a paper towel to drain.
Meanwhile, melt 1/3 cup of butter in a saucepan over medium heat. Once the butter has melted add 1/2 cup of flour to the butter, and whisk until it be comes a thick roux. To this mixture add 1 cup of warm milk. Whisk the roux until it becomes bubbly. If it becomes too thick, you can always add more milk. Stir 1 cup of an shredded aged cheddar cheese, 1 cup of shredded Dubliner cheese, and 1/4 cup of blue cheese into the roux. You have made a Bechemel. Congratulations!!!
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