Ingredients

The following ingredients have 4 Servings
  • 1 head of garlic
  • 1 small head of cauliflower
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon whole wheat pastry flour
  • 1/2 cup whole milk
  • 3/4 cup grated sharp cheddar
  • 1/2 teaspoon salt
  • 2 slices whole wheat bread, toasted
  • 1 tablespoon olive oil
  • 1/4 cup grated parmesan

Instruction

  • Preheat oven to 400˚. Cut off top of garlic head and drizzle 1 tablespoon of olive oil over cloves. Wrap top of head with foil and place in oven and roast until cloves are soft, 30-40 minutes. Remove and let cool slightly.
  • Cut cauliflower into 1" pieces. Combine roughly 3-4 cups of cauliflower with 1 tablespoon of olive oil in a casserole dish. Roast in oven for 15 to 20 minutes or until cauliflower begins to brown. Remove and set aside.
  • In a sauce pan, add 1 tablespoon butter and squeeze out 4-5 cloves of roasted garlic. Mash garlic as butter melts. Add flour and let cook over medium-low heat for one minute. Whisk in milk and cook until bechamel has thickened. Remove from heat and melt in cheddar. Pour over roasted cauliflower.
  • Combine toast, olive oil, and parmesan in a food processor, pulsing until mixture resembles course bread crumbs. Sprinkle on top of cheese/cauliflower.
  • Bake for 20-25 minutes- cheese should be bubbling.