Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower (cut into florets)
  • 1-2 tablespoons olive oil
  • salt and pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ⅛ teaspoon black pepper
  • pinch ground nutmeg
  • 1 cup milk
  • 1 cup vegetable broth
  • 4 ounces Gruyere cheese (shredded)
  • 2 ounces Fontina cheese (shredded)
  • ¼ cup Parmesan cheese (grated + extra for topping)
  • parsley (for garnish)

Instruction

  • Preheat the oven to 450 degrees.
  • Add the cauliflower florets to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 12-15 minutes until the cauliflower is slightly charred and golden around the edges. Remove from the oven and reduce the heat to 375 degrees.
  • Meanwhile, make the sauce. Add the butter to a saucepan set over medium heat. Once melted, whisk in the flour until combined. Cook for 1-2 minutes to cook out the raw flour taste. Whisk in the black pepper and nutmeg.
  • Slowly add the milk and vegetable broth, whisking to incorporate. Cook for 2-4 minutes until thickened slightly.
  • Add ½ the Gruyere and Fontina whisking to incorporate while the cheese melts. Repeat with the remaining half of the cheese. Once melted, whisk in the Parmesan and remove from the heat.
  • Transfer the roasted cauliflower to a pie dish or shallow casserole. Pour the sauce over the top. Bake at 375 degrees for 15-20 minutes until bubbly and golden around the edges. Serve warm.