Creamy bechamel sauce over roasted cauliflower makes the perfect side to any roast dinner!
- 1 head cauliflower, broken into florets
- 1 tbsp olive oil
- 20g salted butter
- 20g plain flour
- 1 cup milk
- 1 tsp dijon mustard
- 1/2 tsp garlic powder
- 25g reggiano parmigiano
- Preheat oven to 200C.
- Toss the cauliflower through the olive oil and transfer it to a baking dish.
- Roast in the hot oven for 20 minutes, or until the cauliflower is turning golden brown.
- Remove the cauliflower from the oven and set it aside.
- In a pot over medium heat, melt the butter and flour together to make a paste. Continue to stir the paste until it begins to darken in colour.
- Next, slowly whisk in the milk, and continue to whisk until it is rich and creamy. Next, add the dijon mustard, garlic powder and cheese and stir until smooth. Season with salt and pepper to taste.
- Pour the cheese sauce over the cauliflower, and return to the oven for an additional 20 minutes, or until the cheese has turned golden.
Amount Per Serving: Calories: 150Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 254mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 7g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Cauliflower Cheese Recipe
Here in Scotland, a Sunday roast isn’t just roast totties and parsnips. In fact, the British love to indulge in various side dishes when it comes to a roast dinner, much more so than we do back home in Australia. And one of the side dishes that I have come to love since moving here is cauliflower cheese.
I first became aware of cauliflower cheese, not from tv shows or even being served it myself, but from M&S. M&S is a department store here in the UK that also offers a range of groceries. It was during a very lazy day where I wanted a roast without the fuss that I discovered cauliflower cheese and decided to give it a go. Not normally a fan of cauliflower, I like to test myself, and I found it to be thoroughly enjoyable!
But of course, I knew I could make it even tastier. See, I don’t like cauliflower at all usually – I find it bland and boring. But once roasted? It’s a whole new world flavour-wise. And that’s why I always roast my cauliflower before draping it in velvety rich bechamel and then popping it back into the oven.
And please excuse the burnt crisp edges of the cauliflower in my photos! I actually cooked this live on Twitch, so although my timings are usually spot on, I wasn’t really paying attention this time!
But, it all adds extra flavour.
Now, this is a great side dish for any roast, but especially for Christmas. Since perfecting this recipe years ago, it has been featured at every Christmas dinner. After all, if you can’t indulge on Christmas day, when can you?