INGREDIENTS
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1 medium whole cauliflower
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Extra virgin olive oil
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Salt and pepper
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1 1/2 tbsp unsalted butter
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1 bay leaf
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11/2 tbsp plain flour
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21/4 cups whole milk
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Pinch of nutmeg
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4 oz gruyere
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4 oz old cheddar
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Juice of half a lemon
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1 tbsp finely chopped parsley for garnish
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1-2 tbsp of capers, drained and pat dry
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Olive oil