Ingredients:

  • 1 large head cauliflower (about 2 lbs / 900g), cut into florets
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 4 tablespoons unsalted butter (56g / 60ml)
  • 4 tablespoons all-purpose flour (32g / 45ml)
  • 3 cups whole milk (720 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • ¼ teaspoon ground nutmeg (1.25 ml)
  • 1 ½ cups shredded sharp cheddar cheese (150g)
  • ½ cup grated Parmesan cheese (50g)
  • ½ cup panko breadcrumbs (25g)
  • 1 tablespoon melted butter (14g / 15ml)
  • A pinch of smoked paprika

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper on the baking sheet. Roast until tender and slightly browned.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
  3. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
  4. Reduce heat and simmer for 5-7 minutes, or until the sauce has thickened.
  5. Remove from heat. Stir in salt, pepper, and nutmeg. Add cheddar and Parmesan cheese and stir until melted and smooth.
  6. Pour cheese sauce over roasted cauliflower and stir gently to combine. Transfer to the baking dish.
  7. If using, mix panko breadcrumbs with melted butter and sprinkle over the top.
  8. Bake in preheated oven for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.