New This Month

Roasted Cauliflower with Cheese Sauce


Using Gruyere cheese makes this sauce a little richer and it blends well with cauliflower.

  • Servings: 4

Source: Everyday Food, October 2009


  • 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


  1. Let bechamel sauce 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.

Reviews Add a comment

  • rockinvball33
    24 OCT, 2011
    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)
  • Swedegirl115
    28 FEB, 2011
    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.