xiaoxl/recipe_data huggingface dataset:
Sweet Korean Crispy Chicken
Category: world-cuisine
By Shelby Lynn

This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night. It brings authentic Korean flavors together and creates sticky and sweet (with a little heat) goodness! Garnish with chopped peanuts.

Ingredients:
2 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
¼ teaspoon salt
1 pinch ground black pepper
3  chicken breasts, cut into bite-size pieces
6 tablespoons honey
¼ cup cider vinegar
4 tablespoons brown sugar
3 tablespoons gochujang (Korean chile paste)
2 tablespoons soy sauce
2 teaspoons minced garlic
1 teaspoon minced ginger
1 pinch ground black pepper
½ cup cornstarch
canola oil for frying

Directions:
Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes. Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat. Toss cornstarch with the chicken to coat evenly. Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side. Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce. Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

Prep time: 30 mins
Cook time: 16 mins
Total time: 1 hr 6 mins
Yields: 3 chicken breasts

Calories: 577.8
Fat: 41.9 g
Saturated fat: 6.1 g
Carbohydrates: 41.5 g
Sugars: 26.2 g
Dietary fiber: 0.6 g
Protein: 10.4 g
Cholesterol: 33.6 mg
Sodium: 829 mg
Curry Chicken Salad
Category: salad
By Samantha

A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!

Ingredients:
3  cooked skinless, boneless chicken breast halves, chopped
3 stalks celery, chopped
½ cup low-fat mayonnaise
2 teaspoons curry powder

Directions:
In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 77.1
Fat: 1.6 g
Saturated fat: 0.4 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 14 g
Cholesterol: 36.6 mg
Sodium: 46.3 mg
Wild Duck and Andouille Sauce Piquant


Ingredients:
olive oil, plain flour, onions, bell pepper, green onions, parsley, water, garlic, dried mint, tomato sauce, Lea & Perrins Worcestershire Sauce, salt, andouille sausage, wild duck breasts

Directions:
Brown off duck breasts in some olive oil.
Make a roux with oil and flour.
Add onions, bell pepper, green onions, and parsley to roux.
Stir and cook.
Add one cup water and garlic.
Cook.
Add wine and some more water.
Add other seasonings and tomato sauce.
Mix well.
Add andouille (or smoked sausage] and duck breasts.
Stir.
Simmer on low heat for 3 to 4 hours.
Stir occasionally.
Add more salt and cayenne to your taste.
Serve over spaghetti or rice.
Chocolate Milk Bath


Ingredients:
powdered milk, cocoa powder, cornstarch, cinnamon

Directions:
Mix all ingredients together in a small bowl.
Run hot bath water.
As tub is filling, pour the amount of chocolate milk bath mix you wish into the tub.
Stir to dissolve.
~NOTE~I like a full tub of water, so I use the whole amount for one bath.
Candy Cane Kisses


Ingredients:
"sugar"

Directions:
Preheat oven to 300 degrees.
Beat egg whites into very stiff peaks.
(Egg whites should be at room temperature].
Add Sugar, 3 Tbsp at a time.
Beat well after each addition.
Fold in finely crushed candy canes.
Drop by heaping teaspoonful onto a greased cookie sheet.
Bake at 300 degrees for 25-30 minutes.
Sprinkle tops if desired, before baking.
Kisses can be tinted by adding a few drops of food coloring to mixture before baking.
Hot Dog Slop


Ingredients:
milk, butter, margarine

Directions:
Cook hot dogs, slice, set aside., Cook macaroni & cheese according to package directions., While cooking mac & cheese, heat the chili up., Mix hot dogs, mac & cheese and chili together and serve.
Copycat Trader Joe's Arrabbiata Sauce (Vegan Friendly)


Ingredients:
tomatoes, garlic clove, tomato paste, red sweet bell pepper, extra virgin olive oil, anchovy paste, salt, fresh Italian parsley, dark brown sugar, chili powder

Directions:
Place all the ingredients in a food processor or blender and process until smooth.
Taste for any seasoning correction.
Delicious warm served over fresh pasta or spooned on bruschetta slices!
Yield is estimated.
Fantabulous Oatmeal Applesauce Cookies


Ingredients:
banana, almond butter, honey, unsweetened applesauce, vanilla, quick oats, white whole wheat flour, baking soda, ground cinnamon, ground ginger, dried currants, raisins

Directions:
Mash banana in glass measuring cup; add enough almond butter to make 1/2 cup.
Combine banana/almond butter mixture, honey, applesauce and vanilla in small bowl.
Combine remaining ingredients in large bowl, add banana mixture, and stir until completely blended.
Drop by tablespoonfuls on greased baking stone (or sheet]; flatten slightly.
Bake at 350° for 15 minutes, or until done.
Italian Sweet & Sour Onions


Ingredients:
olive oil, malt vinegar, brown sugar, brown sugar substitute, walnuts, dark raisin

Directions:
Heat the oil in a fry pan large enough to accomodate the onions in one layer.
When the oil is hot saute the onions until they are lightly browned, shake the pan (8 minutes].
Remove onions from the pan and add the vinegar& sugar, stir and cook for apprx 5 minutes.
Return the onions to the pan, stir to coat and finish cooking for 2 minute add walnuts& raisins (if using] Serve hot or cold.
Homemade Cucumber Relish


Ingredients:
cucumbers, celery, onions, red bell peppers, canning salt, water, vinegar, sugar, mustard seeds, celery seeds

Directions:
Combine cucumbers, celery, onion and peppers in a large bowl; add salt and  water.
Cover and refrigerate overnight.  Drain; rinse and drain again.
Combine remaining ingredients in a large kettle; bring to a boil.
Add vegetables;  simmer for 10 minutes.
Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps.
Process for 10 minutes in a boiling water bath.
Sweet Pickle Relish by the Jar


Ingredients:
pickling cucumbers, onion, green bell peppers, red bell pepper, kosher salt, sugar, cider vinegar, yellow mustard seeds, celery seed, ground turmeric

Directions:
In a large non-metal bowl, combine cucumbers, onions, and peppers; toss with salt, then cover with water.  Let stand, covered, for two hours.
Drain vegetables in a colander and rinse with cold water; drain again.
In a large pot, combine sugar, vinegar, mustard seeds, celery seeds (if using], and turmeric.
Bring to a boil, stirring until sugar dissolves.
Add vegetables and return to boiling; reduce heat and simmer, uncovered, until most of the liquid evaporates, about 10 minutes.
Transfer to a hot sterilized jar and let cool.
Cover and store in the refrigerator.
Low Carb Cheddar Cheese Souffle


Ingredients:
eggs, heavy cream, parmesan cheese, prepared mustard, salt, ground black pepper, cheddar cheese, cream cheese

Directions:
1. Preheat your oven to 375 degrees and butter a large souffle dish or.
6 small souffle dishes.
2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
pepper.  Blend until mixed well and smooth.
3. With the blender running, add the cheddar through the hole in the.
lid, one chunk at a time until all are chopped up and the mixture is.
thick.  Add the cream cheese in the same manner. (Note – the mixture.
will be very thick at this time; it may be necessary to stop the.
blender and stir the mixture around with a spatula to fully.
incorporate the cheeses.].
4. Once all of the cheddar and cream cheese is fully incorporated, run.
the blender for 5 more seconds, just to get a little air in the.
mixture.
5.  Pour the mixture into the buttered souffle dish(es].
6. Bake the souffle for 40-50 minutes depending upon your preference.
The original recipe says that either you can bake the souffle for 40.
minutes and use the “liquid center as a sauce to spoon over the rest.
of the souffle”, or you can just do what I do and bake it for 50.
minutes to get a nice firm souffle all the way through.
The souffle will have a lovely brown top:
George Washington's Morning Corn Cakes


Ingredients:
stone-ground white cornmeal, water, active dry yeast, salt, egg, honey, butter

Directions:
The night before you plan to eat the corn cakes, combine 1 cup of the cornmeal, 1 1/2 cups of the lukewarm water, and the yeast in a medium-size nonreactive bowl. Whisk well; the mixture will be thin. Cover bowl tightly and  let sit  overnight in a warm place.
The next morning, whisk in the remaining 1 cup cornmeal, salt, and one egg. Re-cover the bowl; let it stand 15-20 minutes (allowing the just-added cornmeal to absorb some of the liquid and soften a little bit].
Check the consistency; it should be close to a thin pancake batter, not nearly liquid and not as thick as heavy cream. If you need to, add a little more lukewarm water to achieve this.
Heat a  cast-iron skillet or griddle over medium-high heat. Oil lightly with a paper towel dipped in oil, or spray with nonstick cooking spray.
Stir batter well; using a ladle, pour 3-4 thin, 3-inch pancakes onto the hot skillet. Batter will spread out fairly thin; if it doesn't sizzle a little as you pour it, skillet isn't hot enough. If it sizzles a lot, you may need to reduce heat.
Now  watch closely. Almost immediately you'll see little bubbles appear throughout. When the top surface is completely dry and edges are beginning to curling, flip one cake. It should be golden-brown, and nicely speckled. Cook about 1 minute  for the first side and 30-50 seconds on the second side. Repeat with remaining cakes and batter. (Making sure to stir batter occasionally so it doesn't separate.].
Serve with honey and butter, if desired.
Fatal Attraction Cocktail


Ingredients:
character(0]

Directions:
"Shake all ingredients in a cocktail shaker and strain into a glass."
Butternut Soup With Pears and Apples


Ingredients:
butter, margarine, onion, celery, water, apple, Anjou pear, salt, black pepper, vegetable broth, bay leaf, maple syrup

Directions:
Melt the butter in a large soup pot over medium-high heat.
Add in onion and celery; stir/saute for 4 minutes or until tender.
Add in squash and the next 8 ingredients; bring to a boil.
Partially cover, lower heat, and simmer 30 minutes or until tender.
Throw out bay leaf.
Transfer half of squash mixture to the container of a blender or food processor; process until smooth.
Pour puree into a bowl; repeat procedure with the remaining squash mixture.
Return all puree mixture to soup pot; stir in syrup.
Cook over medium heat for about 5 minutes or until well heated.
**Could use stick blender in soup pot instead of pureeing in blender.
Dracula's Eyes


Ingredients:
peanut butter, butter, powdered sugar

Directions:
In a mixing bowl stir together peanut butter and butter.
Gradually add powdered sugar, stirring until combined.
Shape into 1-inch balls; place on waxed paper.
Let stand about 20 minutes until dry.
In a small sauce pan melt candy coating over low heat.
Dip balls, one at a time, into coating.
Let excess coating drip off peanut butter balls.
Place on waxed paper.
Immediately press an M&M into center of each peanut butter ball.
Let stand until coating is firm.
Add a dot of black gel to the center of candy pieces for pupils.
Drizzle red gel onto balls for bloodshot eyes.
Christmas Tea Ring
Category: bread
By Baritone Bob

Our family makes a lot of these every Christmas, some to give away, some for Christmas breakfast.

Ingredients:
1 (1 pound) loaf frozen bread dough, thawed
¼ cup butter, softened
½ cup brown sugar
2 tablespoons ground cinnamon
2 tablespoons all-purpose flour
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Directions:
Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough. Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log. Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling. Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack. Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 50 mins
Yields: 1 tea ring

Calories: 336.9
Fat: 8.1 g
Saturated fat: 3.7 g
Carbohydrates: 59.4 g
Sugars: 31.2 g
Dietary fiber: 3.2 g
Protein: 6.1 g
Cholesterol: 15.4 mg
Sodium: 363.7 mg
Portokalopita (Greek Orange Phyllo Cake)
Category: world-cuisine
By Diana Moutsopoulos

Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. Why? Because here the phyllo is shredded to bits - the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.

Ingredients:
2 cups white sugar
1 ½ cups water
1 teaspoon ground cinnamon
1  orange, halved
1 (16 ounce) package phyllo dough
3  oranges
5  eggs
1 (7 ounce) container Greek yogurt
¾ cup olive oil, divided
½ cup white sugar
1 tablespoon baking powder

Directions:
Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil. Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges. Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour orange and egg mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices. Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.

Prep time: 25 mins
Cook time: 1 hr
Total time: 2 hrs 25 mins
Yields: 12 servings

Calories: 465.4
Fat: 19.5 g
Saturated fat: 3.9 g
Carbohydrates: 67.7 g
Sugars: 46.7 g
Dietary fiber: 1.9 g
Protein: 6.7 g
Cholesterol: 81.3 mg
Sodium: 305.4 mg
Melissa's Mussels
Category: seafood
By Melissa Rapoza Fragoza

Serve these mussels as an appetizer with some crusty bread or as a meal over linguini. It is sure to please mussel lovers!

Ingredients:
5 pounds mussels, cleaned and debearded
1 large onion, diced
1 (14.5 ounce) can diced tomatoes
5 large cloves garlic, chopped
1 (12 fluid ounce) can or bottle beer
½ cup red wine
2 tablespoons peppercorns in brine, crushed  (Optional)

Directions:
In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover. In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 209.3
Fat: 1.4 g
Saturated fat: 0.1 g
Carbohydrates: 16.7 g
Sugars: 6.1 g
Dietary fiber: 2 g
Protein: 19.1 g
Cholesterol: 44.5 mg
Sodium: 615.9 mg
Minnesota Pork Chops
Category: main-dish
By Starbuck

This is a very good recipe that I got from my home state, Minnesota. Every summer when we come and visit, we are sure to buy wild rice for this casserole.

Ingredients:
6  pork chops
salt and pepper to taste
1 cup uncooked wild rice
1 ½ cups water
1 (8 ounce) can canned mushrooms
1 tablespoon chicken bouillon granules
1 (10.75 ounce) can  condensed cream of mushroom soup

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper.   Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish. Add water and mushrooms. Sprinkle with chicken bullion.  Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly.  Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 352.4
Fat: 14.4 g
Saturated fat: 4.6 g
Carbohydrates: 29.3 g
Sugars: 2.9 g
Dietary fiber: 3.1 g
Protein: 26.9 g
Cholesterol: 55.5 mg
Sodium: 790.8 mg
Broccoli Soup With Sharp Cheddar


Ingredients:
broccoli, boiling potatoes, onion, chicken broth, milk, orange zest, thyme, salt, ground black pepper, sharp cheddar cheese

Directions:
Peel and chop potatoes and onions. Remove broccoli stalks from florets; peel and chop; set florets aside.
Bring broth to boil in a large pot. Add potatoes, onion and broccoli stalks, bring to a boil. Reduce heat, cover and simmer 20 minute Add florets and simmer 5 min more.
Add orange rind, thyme, salt and pepper. Blend in batches with the milk. Reheat slightly before serving. Pour into bowls and sprinkle with 1/3 cup cheese for each bowl.
Fish Stew With Mediterranean Flavors


Ingredients:
garlic cloves, anchovy fillets, extra virgin olive oil, onion, celery rib, carrot, salt, chopped tomatoes, water, tiny new potatoes, bouquet garni, fresh ground pepper

Directions:
Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes.
Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute.
Add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.
Add the water, potatoes, salt (to taste] and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes.
Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets] or just until it flakes easily when poked.
Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.
Smoked Salmon Torta


Ingredients:
cream cheese, butter, salt, fresh dill, fresh dill, smoked salmon

Directions:
Beat together cream cheese and butter; add salt to taste.
Line an 8x4-inch loaf pan with a piece of plastic wrap large enough to extend over edge of pan.  Arrange dill sprigs on bottom.
Carefully spread a third of the cheese mixture in the lined pan to make an even layer.
Sprinkle with half the chopped dill and top with half the smoked salmon.
Repeat layers, ending with cream cheese mixture.
Press down lightly to compact layers.
Cover and chill overnight.
To serve, pull edges of plastic wrap to loosen torta; invert onto plate and carefully remove plastic wrap.
Serve with bread and/or crackers.
Spinach and Artichoke Dip-Stuffed Crescent Rolls
Category: uncategorized
By Sahara B

Flaky, buttery crescent rolls stuffed with favorite spinach and artichoke dip and oozing melted feta and whipped yummy cream cheese.

Ingredients:
3 cups chopped fresh spinach leaves
1 (14 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) container whipped cream cheese, softened
¼ cup mayonnaise
¼ cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
kosher salt and freshly ground pepper to taste
3 (8 ounce) tubes refrigerated butter-flavored crescent rolls
½ cup fine Italian bread crumbs

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper. Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet. Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 24 rolls

Calories: 177.3
Fat: 11.3 g
Saturated fat: 3.8 g
Carbohydrates: 14.6 g
Sugars: 2.7 g
Dietary fiber: 0.5 g
Protein: 3.8 g
Cholesterol: 12.5 mg
Sodium: 388.9 mg
Cuban Martini


Ingredients:
amaretto liqueur, Kahlua, vanilla vodka, chocolate-covered coffee beans

Directions:
"Place the amaretto, Malibu, Kahlua, vodka and ice cubes in a cocktail shaker, and shake until well combined. Strain evenly among serving glasses. Add 3 coffee beans to each glass and serve."
Keilbasa Cabbage


Ingredients:
kielbasa, cabbage, carrots, potatoes, onion, chicken bouillon cubes, salt, pepper, water

Directions:
Preheat oven to 350 degrees., slice keilbasa into 1 inch pieces., put all the igredients in a roaster and stir., bake for 45 minutes to an hour until vegtables are tender., ENJOY.
Chef Comerford's Cauliflower Gratin


Ingredients:
head cauliflower, butter, all-purpose flour, milk, kosher salt, fresh ground black pepper, gruyere cheese, parmesan cheese, nutmeg, panko breadcrumbs

Directions:
Preheat the oven to 350 degrees F.
Spray a 1-quart casserole dish with cooking spray.
Trim the cauliflower and cut into florets.
Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture.(Or you could roast the cauliflower for about 30 minutes, turning once, at 400*F.].
Heat the butter in a medium saucepan  over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes.
Add the milk, whisking all the time to make sure there are no lumps.
Cook another 3 to 4 minutes, and let  the sauce  thicken. Season with salt and pepper, to taste and add the nutmeg.
Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel] over the cheese. Top with the remaining cheese and the bread crumbs.
Bake, uncovered for 20 to 30 minutes until golden and bubbly.