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Jorj Morgan

Garlic-Roasted Cauliflower in Cheese Sauce

A magnificent side dish featuring tender cauliflower florets and an entire head of sliced garlic, roasted until sweet and enveloped in a rich cheddar and Parmesan béchamel.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: Side Dish
Ingredients Method

Ingredients
  

The Roasted Cauliflower
  • 1 large head cauliflower cut into 1-inch florets (about 5 to 6 cups)
  • 1 head garlic cloves peeled and thinly sliced (about 1/2 cup)
  • 2 tablespoons olive oil
  • 1 teaspoon ground paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
The Cheese Sauce
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon ground nutmeg
  • 4 ounces cheddar cheese grated (about 1 cup)
  • 2 ounces Parmesan cheese finely grated (about 1/2 cup)

Method
 

Roasting the Cauliflower
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Add the cauliflower florets and sliced garlic cloves to a baking dish.
  3. Drizzle with olive oil, sprinkle with paprika, and season with kosher salt and coarse black pepper.
  4. Roast in the preheated oven until the cauliflower is tender, about 10 to 15 minutes.
Making the Cheese Sauce
  1. While the cauliflower roasts, heat the butter in a deep pot over medium-high heat.
  2. Whisk in the flour and cook until golden and bubbling, about 2 to 4 minutes.
  3. Pour in the milk and cook, stirring constantly, until the sauce is thickened, about 6 to 8 minutes.
  4. Remove the sauce from the heat and stir in the ground nutmeg and cheddar cheese until completely melted.
Baking the Dish
  1. Remove the baking dish from the oven.
  2. Pour the rich cheese sauce evenly over the roasted cauliflower and garlic.
  3. Sprinkle the top with finely grated Parmesan cheese.
  4. Return the baking dish to the oven and bake until the sauce begins to brown and bubble, about 5 minutes more.