You can make this cozy dish — like mac and cheese, but noodle-free — with nutty, caramelized roasted cauliflower combined with a creamy, rich, garlicky-cheese sauce. It uses only a small amount of flour and breadcrumbs and can also be made gluten-free, if desired, by using gluten-free, all-purpose baking flour and gluten-free breadcrumbs.
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Roasted Cauliflower and Cheese
- Yield: Serves 4
Ingredients
Scale
- 1 1/2 large heads cauliflower (about 2 1/2 pounds) cut into 1-inch florets (about 10 cups worth)
- Sea salt
- Freshly ground black pepper
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 1 cup fresh breadcrumbs torn from a baguette
- 2 tablespoons fresh thyme leaves
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, finely chopped
- 1 cup whole milk
- 1 cup shredded medium yellow cheddar (2 1/2 ounces)
- 1/4 cup grated Parmigiano Reggiano cheese (1/2 ounce)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Place the cauliflower on the prepared baking sheet and drizzle with 1 tablespoon olive oil. Season with 1 teaspoon salt and 1 teaspoon pepper, toss to combine, and spread out on the pan. Transfer to the oven and roast, tossing a few times during the cooking process, until the cauliflower is golden brown in parts, about 35 to 45 minutes. Set side.
- Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the breadcrumbs, thyme and ½ teaspoon salt, and cook, stirring occasionally, until the bread is toasted, about 6 to 8 minutes. Transfer to a plate to cool. Set aside.
- Melt the butter in a medium saucepan over medium heat. Add the flour all at once, then stir constantly until the roux smells nutty, about 1 to 2 minutes. Stir in the garlic and cook until just fragrant, about 1 minute.
- Pour the milk into the mixture in a slow stream while whisking, and bring to a boil. Continue to cook until thickened, about 3 to 5 minutes.
- Off heat, whisk in the cheddar and Parmigiano Reggiano cheese until fully melted and smooth.
- Add the cauliflower to the cheese sauce and gently mix to combine. Transfer to bowls and sprinkle each with some of the breadcrumbs. Serve immediately.
