Creamy Spinach and Cauliflower Bake

Preheat oven to 375°F (190°C).

Steam or boil the cauliflower florets until tender-crisp (about 8-10 minutes). Drain well and set aside.

While the cauliflower is cooking, melt the butter in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the flour and cook for 1 minute, stirring constantly to prevent burning.

Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 3-5 minutes).

Remove the sauce from the heat and stir in the nutmeg, Parmesan cheese, Gruyere cheese, salt, and pepper. Taste and adjust seasoning as needed.

Gently fold in the cooked cauliflower and spinach into the cheese sauce.

Pour the mixture into a greased 9x13 inch baking dish.

Sprinkle with extra Parmesan cheese on top.

Bake for 25-30 minutes, or until the top is golden brown and bubbly.

Let cool for a few minutes before serving.