Cauliflower with Cheese Sauce

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INGREDIENTS

  • 2 cups Bechamel Sauce
  • 2 cups shredded Gruyere or fontina cheese or crumbled fresh goat cheese
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • Pinch of cayenne pepper
  • 1 large head cauliflower, cut into florets
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper

DIRECTIONS

  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.

Bechamel Sauce

INGREDIENTS

  • 5 tablespoons unsalted butter
  • 1 small yellow onion, diced small
  • 2 garlic cloves, chopped
  • 1/3 cup all-purpose flour
  • coarse salt
  • 4 1/2 cups whole milk

DIRECTIONS

  1. In a medium saucepan, melt butter over medium. Add onion and garlic; cook until onion is soft, 4 minutes. Add flour, season with salt, and cook, stirring, until mixture is pale golden with a nutty aroma, 4 minutes. Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth. Cook, whisking constantly, until sauce comes to a boil and thickens, 10 minutes. Use immediately.

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