0/5
(0 Votes)
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.