Makes 8 servings, each approximately 283 calories, 22 grams fat, 13 grams carbs, 2 grams fiber, 9 grams protein, 8 WW Points+ (without the truffle oil)
1 small cauliflower, about 2 pounds
¼ cup plus 3 TBSP olive oil, divided, plus more for the casserole dish
2/3 cup finely grated Parmigiano-Reggiano
3 ¾ cup 1% milk
1/3 tsp grated nutmeg
¼ cup unsalted butter
½ cup white whole wheat flour
3 large eggs
Salt and pepper
Optional: truffle oil for drizzling
Preheat oven to 375 degrees. Cut the cauliflower florets into ¼ - ½ inch slices. Toss with 2 TBSP olive oil and tsp salt. Roast in oven for 30 minutes or until softened and browning. Remove and set aside to cool.
While cauliflower is cooling, grate cheese. Brush 2 quart casserole dish with olive oil and coat bottom and sides with about ½ of the grated cheese.
When cauliflower is cool, coarsely chop about 1/3. Process remainder in food processor until pureed.
Turn oven up to 400 degrees.
Beat eggs and 1 TBSP olive oil together. Add in the chopped and pureed cauliflower and remaining cheese. Set aside.
Heat milk until hot but not boiling. While milk heats, melt remaining ¼ cup olive oil and the butter over medium heat. Stir in the flour and whisk for 3 minutes.
Slowly add in the hot milk, whisking constantly. It will look horrible at first-just keep whisking and pouring until all milk is incorporated and you have a smooth sauce.
Bring sauce to a gentle boil and then reduce heat to keep a low simmer. Add in nutmeg. Whisk every 1-2 minutes for 10 minutes.
Add sauce to cauliflower/egg mixture. Stir gently to combine. Taste for seasoning and add salt and pepper.
Pour into prepared casserole and bake for 40 minutes or until lightly browned and set.
Cool for 10 minutes and serve with a drizzle of truffle oil.
Based on recipe on The Bitten Word