Description
A creamy, cheesy masterpiece that transforms humble cauliflower into a comforting dish, perfect for any occasion.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1–2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup low-sodium vegetable broth
- 1/8 teaspoon black pepper
- Pinch of ground nutmeg
- 4 ounces Gruyere cheese, shredded
- 2 ounces Fontina cheese, shredded
- 1/4 cup Parmesan cheese, grated (plus extra for topping)
Instructions
- Preheat the oven to 450°F.
- Prepare the cauliflower: Add the cauliflower florets to a sheet pan, drizzle with olive oil, and season generously with salt and pepper. Toss well to coat and roast for 12-15 minutes until slightly charred.
- Remove from the oven and reduce the temperature to 375°F. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes.
- Slowly pour in the milk and vegetable broth, whisking continuously until it thickens (2-4 minutes).
- Add black pepper and nutmeg. Mix in half of the Gruyere and Fontina until melted, then add the remaining cheese.
- Transfer the roasted cauliflower to a casserole dish and pour the sauce over it.
- Bake at 375°F for 15-20 minutes until the cheese is bubbly and golden brown.
- Serve warm and enjoy!
Notes
Tips include being careful not to overbake and allowing the sauce to thicken properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg