Roasted Parmesan Cauliflower

INGREDIENTS
½   head cauliflower, cut in to small florets (3 cups
2    tablespoons butter
2    tablespoons all-purpose flour
1    cup low fat (2%) milk
2    cloves garlic, minced
½   teaspoon red pepper flakes
½   cup grated Parmesan cheese
¼   teaspoon grated nutmeg
2    teaspoons lemon juice
¼   cup dry bread crumbs

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 9 inch square baking dish.
Bring a large sauce pan of water to a boil over high heat and blanch the cauliflower for 2 minutes. Drain, run cold water over the cauliflower, and set aside to cool for 5 minutes.

In a large skillet over medium-low heat, melt the butter and add the flour, whisking to combine and cook the flour, about 2 minutes. Slowly add the milk, stirring constantly, until well combined and a paste has formed. Add the garlic, red pepper flakes, and Parmesan cheese, nutmeg and lemon juice. Whisk together. If the sauce seems too thick to pour, add 2 tablespoons of milk at a time, whisking them in as you go.

Add the cauliflower pieces to the skillet, stirring and turning until they are well covered with the sauce. Pour the cauliflower and any remaining sauce into the baking dish and evenly distribute the cauliflower pieces. Sprinkle with the bread crumbs and cook in the oven for 20 to 25 minutes until the bread crumbs are golden and the cauliflower pieces just turning a bit brown. Serve immediately.