Roasted Cauliflower & Aged White Cheddar Gratin

Rosted cauliflower.jpeg


  • 1 large head cauliflower, cut into florets

  • 2 tablespoons oil

  • salt and pepper to taste

  • 3 tablespoons butter

  • 3 tablespoons flour (rice flour for gluten-free)

  • 1 1/2 cups milk

  • 1/4 teaspoon nutmeg, optional

  • salt and pepper to taste

  • 1 cup aged white cheddar cheese, shredded

  • 1/2 cup panko bread crumbs (gluten free for gluten free)


  1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.

  2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.

  3. Melt the butter in a saucepan over medium heat, mix in the flour and let cook until it just starts to brown a little.

  4. Mix in the milk, nutmeg, salt and pepper and cheese and heat until the cheese melts and the sauce thickens.

  5. Mix cauliflower into the bechamel sauce, pour into a baking dish and top with the bread crumbs.

  6. Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.

    Serves 8