Cauliflower Gratin with Manchego and Almond Sauce
INGREDIENTS
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3/4 cup half-and-half
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4 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 cup whole milk
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Pinch of freshly grated nutmeg
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Salt and freshly ground pepper
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One 2-pound head of cauliflower, cut into 1 1/2-inch florets
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1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces)
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3/4 cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep's- or cow's-milk cheese (3 1/2 ounces), such as Gouda
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1 medium onion, finely chopped
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1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
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