- In a saucepan, soften the shallots and garlic in the butter for about 2 minutes. Add the flour and cook for 2 minutes. Add the milk and bring to a boil, stirring constantly with a wooden spoon.
- Add the cheese, nutmeg and parsley. Season with salt and pepper. Stir until the cheese has melted.
- Place the cooked cauliflower or broccoflower in a serving dish. Spoon the sauce over and serve.