Ingredients:

  • 1 large head cauliflower (about 2 lbs / 900g), cut into florets
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 4 tablespoons unsalted butter (57g)
  • 4 tablespoons all-purpose flour (32g)
  • 3 cups whole milk (710ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1/4 teaspoon nutmeg (0.6ml), freshly grated if possible
  • 1 cup (4 oz / 113g) shredded sharp cheddar cheese
  • 1/2 cup (2 oz / 56g) shredded Gruyere cheese
  • 1 cup panko breadcrumbs (80g)
  • 4 tablespoons unsalted butter (57g), melted
  • 1/4 teaspoon garlic powder (0.6ml)
  • Pinch of salt

Instructions:

  1. Toss cauliflower florets with olive oil, salt, and pepper. Roast in a preheated oven until slightly tender-crisp.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Simmer, stirring constantly, until thickened. Remove from heat and stir in salt, pepper, nutmeg, cheddar cheese and Gruyere cheese until melted and smooth.
  3. Spread the roasted cauliflower in the prepared baking dish. Pour the cheese sauce evenly over the cauliflower.
  4. In a bowl, combine panko breadcrumbs, melted butter, garlic powder, and a pinch of salt. Toss to combine.
  5. Sprinkle the breadcrumb mixture evenly over the cheese sauce. Bake in the preheated oven until the topping is golden brown and the casserole is bubbly.
  6. Let the casserole cool for a few minutes before serving. This prevents cheese sauce lava burns – ouch!