Roasted Cauliflower with Cheese Sauce
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Everyday Food, October 2009
- Yield Serves 4
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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
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Let bechamel cool 10 minutes, then whisk in cheese, Dijon mustard, Worcestershire sauce, and cayenne. Cover cheese sauce and keep warm.
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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.
Adore this recipe!!! a good, cheesy bechamel over roasted cauliflower is just so simple but perfect! i can eat this every day!
the Worcestershire actually gives a good kick. and I sprinkled chopped green onion on top. its just a dollop of sour cream and some crumbled bacon away from being a loaded baked potato... err cauliflower.
one of my favorite cauliflower recipes! (obviously not the healthiest)
Where can I find the nutritional information? I have Insulin Dependent Diabetes and must count my carbs judiciously and need the carb count as well as the protein, fat, and fiber. Thank you.