Roasted Cauliflower with Cheese Sauce

By á-46

Ingredients

• Bechamel Sauce:
• 2 2 2 cups Bechamel Sauce
• 2 2 2 cups shredded Gruyere or fontina cheese or crumbled fresh goat cheese
• 1/2 1/2 1/2 teaspoon Dijon mustard
• 1/2 1/2 1/2 teaspoon Worcestershire sauce
• Pinch Pinch of cayenne pepper
• 1 1 head 1 large head cauliflower, cut into florets
• 3 3 3 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 3 3 3 tablespoons unsalted butter
• 1/4 1/4 1/4 cup finely chopped onion
• 1/4 1/4 1/4 cup all-purpose flour
• 1/2 1/2 1/2 teaspoon coarse salt
• 4 4 4 cups whole milk
• Directions
• 2 2. 2 2 7 pour in 2 cups milk; add 2 more cups milk and whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes.
• 3 3. to 10 heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes.

Preparation

Step 1

1. Let bechamel cool 10 minutes, then whisk in cheese, Dijon mustard, Worcestershire sauce, and cayenne. Cover cheese sauce and keep warm.


2. Preheat oven to 450 degrees. On a rimmed baking sheet, toss cauliflower, with extra-virgin olive oil; season with coarse salt and ground pepper.

Roast until tender but not mushy, 20 minutes, stirring halfway through. Serve cauliflower topped with cheese sauce.