Preheat the oven to 425 degrees

Peel and slice the shallot

Core the cauliflower and slice it into 1" thick slices. You will get many small pieces too - keep those, you'll add them into the dish

Spray an 8x8 pan with cooking spray and layer half of the cauliflower slices in the bottom of the pan. Sprinkle half of the shallots on top (you'll see that I doubled this recipe when I made it, so I used a 9x13 pan)

Repeat with the rest of the cauliflower and shallots. Sprinkle the cheese - I love a cheddar-gruyere mix, but any sharp cheddar will do fine

Sprinkle the nutmeg on top of the cheese. If you have a microplane and a nutmeg pod - this is a great way to get fresh nutmeg flavor

Pour the cream over the dish

Cover the dish and bake for 30 -40 minutes - until the cauliflower is fork tender

Uncover the pan and bake for another 30-35 minutes, until the cream has mostly evaporated and the top is brown and lovely. Serve with all your favorite dishes - YUM!