Cheesy Roasted Cauliflower

I serve broccoli and cheese or even brussels sprouts and cheese as a side all the time, but poor cauliflower gets the shaft when it comes to being a cheesy side. It is often overlooked for its green, leafy siblings. But this recipe is about to change all that.

Cauliflower + cheese= true love. If I still had my Trapper Keeper, I’d totally carve that into it! But 80’s references aside, this cheesy dish is totally rad {okay, I can’t help myself}. Try it and let me know if you agree.

Ingredients

1 large head cauliflower florets, cleaned and trimmed
4 tablespoons butter
1/4 cup flour
Salt and pepper to taste
2 cups milk
1 1/2 cups cheese of choice {cheddar, colby jack, etc.}

Directions

Preheat oven to 375 F. In a large pot, bring water to a boil. Place cauliflower florets in a steam rack or colander directly on top of boiling water, cover with a lid and steam for about 10 minutes, or until tender. Transfer to an 8×8 baking dish and set aside to cool.

In a large saucepan melt butter over medium heat. Reduce heat to low, add the flour, salt and pepper, and whisk for about 2 minutes or until the mixture turns golden brown. Whisk in milk, turn heat up to medium and stir constantly while cooking for about 5 minutes or until a smooth sauce forms {thicker consistency but still runny}. Stir in 1 cup of cheese and whisk until melted. Pour the cheese sauce evenly over the cauliflower. Sprinkle with remaining cheese and salt and pepper to taste.

Bake for 30 minutes or until bubbly and golden brown.