| 2 EL Olive Oil | |
| 1 Cauliflower (Cut into bite-size florets) | |
| 350ml Milk | |
| 4 EL Butter | |
| 2 Garlic Cloves (Minced) | |
| 2 EL Flour | |
| 200g Pecorino |
| 1. | In a large skillet, heat the olive oil and 1 tablespoon butter over medium heat. Add the cauliflower and sauté until it’s tender, 8 to 9 minutes. Add the garlic and toss until fragrant, 1 minute. Season with salt and pepper. |
| 2. | In a medium saucepan, heat the remaining 3 tablespoons butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. |
| 3. | Whisk the milk into the saucepan and bring the mixture to a simmer over medium heat—the sauce should noticeably thicken. Remove the mixture from the heat and stir in the Pecorino. Season generously with more black pepper. |
| 4. | Stir the cauliflower into the sauce. Serve immediately. |