2 1/2 lbs cauliflower florets about one large 3 lb cauliflower head
2 tbsp olive oil
1 tbsp unsalted butter
2 tbsp flour
1 tsp salt
1/4 tsp black pepper
1 1/4 cups half and half
3/4 cup shredded sharp cheddar cheese tightly pack ed
3 tbsp parmesan cheese
Preheat oven to 425 degrees F. Spread out the florets on the baking sheet and drizzle with olive oil. Toss to coat. Place
cauliflower in the oven. Roast for 10 minutes.
Stir the florets. Return to the oven and roast for 15 minutes longer until the edges brown/caramelize and the cauliflower is
While the cauliflower is roasting, melt butter in a medium saucepan over medium heat. Whisk in flour, salt, and pepper to
make thick roux.
Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat, stirring frequently, until it thickens and
begins to boil.
Stir in grated cheddar cheese until melted.
Remove roasted cauliflower florets from the oven and reduce oven temperature to 375 degrees. Place the roasted florets in aneven layer in a 2 qt gratin dish or 8x8 inch baking dish.
Pour the cheese sauce evenly across the top of the cauliflower florets.
Sprinkle the parmesan cheese evenly across the top of the cheese sauce.
Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is
Remove the gratin from the oven and turn on broiler. Place the gratin back in the oven and brown under the broiler for 1-2
minutes, until browned.
Amount Per Serving (6 Servings)
Carbohydrate: 6.8 Protein: 6.4 Sugar: 2 Calories: 162 Sodium: 90 Cholesterol: 30 Fiber:
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