Cauliflower Gratin With Manchego And Almond Sauce

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3/4 cup half-and-half

1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces)

4 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup whole milk

3/4 cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep's- or cow's-milk cheese (3 1/2 ounces), such as Gouda

Pinch of freshly grated nutmeg

Salt and freshly ground pepper

One 2-pound head of cauliflower, cut into 1 1/2-inch florets

1 medium onion, finely chopped

1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)

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