This is a take on the classic cauliflower and cheese sauce that I grew up eating, but baked for a nice crunchy topping. I threw in some kale so I could feel a little better about it, but make no mistake, this is a rich dish! 

Here’s a nice tutorial on making béchamel from The Kitchn, if you’re not sure of the process. For a whole head of cauliflower you might need 1/3 - 1/2 of the amount this recipe calls for, but it’s all based on proportions so it’s easy to modify! I used 1T. butter and 1T. flour with about 1 cup of milk for half a head of cauliflower…it’s pretty forgiving though.