Cauliflower Parmesan Gratin
In a small heavy saucepan melt the butter over moderately low heat, add the cumin and the flour, and cook the roux, stirring, for 3 minutes.
Add the milk in a slow stream, whisking, bring the mixture to a boil, whisking, simmer the sauce for 1 minute.
Stir in 4 tablespoons of the Parmesan and salt and pepper to taste and cook the sauce over low heat, stirring, until the cheese is just melted.
Remove the pan from the heat and keep the sauce warm. In a steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender, and transfer it to a buttered 3 cup baking dish.
Drizzle the cauliflower with the sauce, sprinkle it with the remaining 1 tablespoon Parmesan, and bake the gratin in the upper third of a preheated 400F oven for 15 minutes, or until it is golden and bubbly.