Illustration by Kelly Lasserre

2 half-heads of multi-colored heirloom cauliflower, cut into large florets (white is fine too)
Sea salt/Pepper
1 pat of organic butter
1 container of goat milk yoghurt
1/4 teaspoon grated nutmeg
1 cup freshly grated raw goat cheddar cheese, divided
1 garlic clove smashed
Optional: Dried herb such as thyme or oregano

Preheat the oven to 375 degrees.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt the butter in a medium saucepan over low heat. Off the heat, add yoghurt, salt, pepper, nutmeg and half the cheese.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Sprinkle the remaining cheese on top. Sprinkle with dried herb, salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.