The cheese-cauliflower gratin is not only a good low-carb alternative to the potato gratin, but also convinces with good ingredients all along the line: as a type of cabbage, cauliflower is comparably easy to digest and does not burden the digestion too much. The vegetables also contain the immune booster vitamin C and the secondary plant substance sulforaphane, which can be effective against cancer.
Those who like it milder in taste can swap the mountain cheese for young Gouda or Mozzarella. For even more seasoning, blue cheese is also recommended, for example gorgonzola.
Rinse the cauliflower and blanch in a pot of boiling salted water utnil crisp-tender, 6-8 minutes. Run under cold water and drain well.
Preheat the oven to 200°C (approximately 390°F).
Melt the butter in a saucepan, add the flour, and stir until the flour has absorbed the butter. Pour in the milk and cream and simmer over medium heat, stirring until the sauce is lightly thickened, about 4 minutes. Stir in half of the cheese and cook until melted, season the sauce with salt, pepper and nutmeg.
Rinse and thinly slice the scallions.
Butter a baking dish. Toss the cauliflower and scallions into the baking dish and pour the sauce over. Sprinkle the remaining cheese on top and bake until golden brown, about 20 minutes.
Remove and serve immediately.