Roasted Cauliflower with Cheese Sauce
This comforting dish pairs oven-roasted cauliflower with a rich, velvety white cheddar mornay sauce. It's perfect as a side dish for special occasions or a cozy vegetarian main. With a crisp top and creamy center, it’s sure to please even the pickiest eaters.
Ingredients
- 1 1/2 cauliflower heads trimmed into florets
- 2 tbsp olive oil
- Kosher salt and freshly cracked black pepper to taste
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 3 cloves garlic minced
- 1/8 tsp ground nutmeg
- 8 oz English white cheddar grated
Instructions
- Preheat the oven to 450°F and prepare two parchment-lined sheet trays.
- Toss cauliflower in a large bowl with olive oil, salt and pepper. Arrange florets on sheet trays and roast for 15 minutes or until just tender.
- In a large saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute to toast the flour.
- Slowly whisk in milk and cream. Bring the mixture to a boil, whisking constantly, until it thickens into a béchamel.
- Add garlic, nutmeg, and thyme. Season with salt and white pepper. Reduce heat to low.
- Gradually whisk in grated cheese until smooth and melted.
- Taste and adjust seasoning if needed. Fold roasted cauliflower into the cheese sauce.
- Pour into a casserole dish and bake at 450°F for 20–25 minutes, until golden and bubbling. Serve hot.
Notes
For added crunch, sprinkle breadcrumbs over the top before baking. You can also substitute gruyere or fontina for a slightly different flavor profile.
Nutrition
Calories: 380kcal
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