• 2 medium heads cauliflower
• 2 ^1/2 cups whole milk, heated
• 5 tbsp unsalted butter
• ^1/2 tsp red pepper flakes
• 3 tbsp all-purpose flour
• 1 cup shredded Gruyere or white cheddar cheese
• 1 tsp salt
• ^1/2 tsp freshly-ground pepper

1. Separate the cauliflower heads into florets. Place them in a steamer rack over boiling water and steam until just barely tender, not mushy, about 10 minutes.
2. Use a tablespoon of the butter to grease an oven-to-table gratin dish large enough to hold the florets snugly in a single layer. Preheat an oven to 400 degrees F.
3. In a saucepan over medium-high heat, melt 4 tablespoons of the butter. When it foams, remove the pan from the heat and stir in the flour, salt, and pepper.
4. Return to the heat and slowly drizzle in the hot milk, whisking. Reduce the heat to low and simmer, stirring from time to time, until the sauce thickens, about 15 minutes. If it becomes too thick, add a little more milk.
5. Add the red pepper flakes and half the cheese, stirring until the cheese melts, about 2 minutes. Pour the sauce over the cauliflower, sprinkle with the remaining cheese and dot with the remaining butter.
6. Place the dish in the oven and bake until the sauce is bubbling and the top golden, 20 to 25 minutes. Remove and serve hot, scooping directly from the gratin dish. Serves 8.

* Items in BOLD are available at the Davis Farmers Market

Recipe featured from William-Sonoma and Georgeanne Brennan's Holiday Entertaining, Inspired recipes & ideas for celebrating the season