Preheat the oven to 180˚C.
In a large pan of salted water, boil the cauliflower until it has softened – test by pricking it with a fork. Drain and place in an ovenproof dish.
In another pan, melt the butter, add the flour and stir well. Add the MEVGAL Milk and stir for 5 minutes more, then add the salt, pepper, nutmeg and half the MEVGAL PARADOSIAKO Kasseri Cheese. Pour the béchamel over the cauliflower, top with the remaining cheese and bake until golden brown on top.