Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Roasted Cauliflower with Cheese Sauce 3.4 (27) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 4 Using Gruyere cheese makes this sauce a little richer and it blends well with cauliflower. Ingredients Bechamel Sauce 2 cups shredded Gruyere or Fontina cheese or crumbled fresh goat cheese ½ teaspoon Dijon mustard ½ 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 Let bechamel sauce cool 10 minutes, then whisk in cheese, Dijon mustard, Worcestershire sauce, and cayenne. Cover cheese sauce and keep warm. 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. Print