Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Roasted Cauliflower with Cheese Sauce 3.4 (27) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print