Steamed Whole Cauliflower in Lemon-Nutmeg Besamel Sauce

This recipe produces a lovely-looking dish. The big full cauliflower head looks impressive. I've been interested in full-cauliflower head dishes, and can compare it to this roasted whole head cauliflower. In this dish, the cauliflower is steamed, and it worked quite well in that the entire head cooked at about the same rate. Do note, you need a large-sized steamer.

Why only the "3" rating? I found the Nutmeg Besamel sauce to be a bit too boring -- cauliflower perhaps needs something a bit stronger. I did put a layer of good Parmesan Cheese (instead of the greek cheese called for) but that wasn't enough to elevate it. And don't forget to add another squeeze of lemon. I also don't love the texture of steamed cauliflower.

At the end, I kept thinking about how much more I like a simple roasted cauliflower (such as this or this).