Divide the cauliflower into roses. Bring milk and soup to a boil and season with a little salt. Pour in the cauliflower and cook until just tender. Drain and collect the liquid.
Melt the butter. Brush a casserole dish with some of it. Stir the flour into the remaining butter. Remove the pan from the stove and add the milk in small amounts, stirring vigorously. Return to the kitchen stove and stir until bubbling. Color with the tomato puree and gently bubble for about Fifteen min.
Spread the cauliflower evenly in the dish.
Stir cheese (1) into the sauce and season with pepper and a pinch of nutmeg. Spread evenly over the cauliflower and sprinkle with the cheese (2). Place in the middle of the 200 °C hot stove and bake for twenty to twenty-five minutes.
Serve with chicken breast, oatmeal burgers, tofu-grain risotto, cutlets, long grain rice, potatoes, millet, gerstotto.
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