1 head cauliflower, trimmed and cut into florets
2 tbsp. butter
2 tbsp. unbleached flour
1 c. milk
1 c. sour cream, thinned a bit
2 oz. chevre, crumbled (1/3-1/2 cup)
1/4 c. snipped fresh chives
Pinch salt
Pinch pepper

Preheat oven to 350 degrees. Lightly butter a 12 inch gratin or shallow baking dish. Bring a large pot of water to a boil, and add cauliflower. Simmer until fork-tender. Drain and set aside. Melt butter in small saucepan, and whisk in flour. Stir until it forms a paste. Gradually add milk, stirring until smooth over low heat, stirring until thick. Stir in remaining ingredients and remove from heat. Arrange cauliflower in the dish and pour sauce over it. Bake until bubbling and golden, for 40 minutes. Serves 6.