Roast cauliflower with cheese sauce

By Rodney Bowers
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  • 1 medium whole cauliflower
  • Extra virgin olive oil
  • Salt and pepper
  • 11/2 tbsp unsalted butter
  • 1 bay leaf
  • 11/2 tbsp plain flour
  • 21/4 cups whole milk
  • Pinch of nutmeg
  • 4 ounces gruyere
  • 4 ounces old cheddar
  • Juice of half a lemon
  • 1 tablespoon finely chopped parsley for garnish
  • 1-2 tablespoons of capers, drained and pat dry Olive oil


  1. Preheat the oven to 400f
  2. Clean up the cauliflower and Rub it all over with some olive oil, and season with salt and pepper. 
  3. Roast it in the oven for about 30 minutes, until golden.
  4. Meanwhile, make the cheese sauce. Melt the butter in a nonstick saucepan over a medium heat with the bay leaf. Then add the flour and cook for a couple minutes stirring often as not to brown.
  5. When the roux is starting to bubble. Add the milk, whisking quickly until it is incorporated and you have a smooth sauce. Cook for seven to eight minutes until thick and then season with nutmeg and black pepper. 
  6. Add the cheese and stir over the heat until it’s melted and smooth.Squeeze in half a lemon an stir again. Adjust the seasoning.
  7. Remove the cauliflower from the oven, smother it with the cheese sauce, and return to the oven for another five minutes, under the broiler and cook until golden.
  8. Remove from the oven and garnish with fried capers - to fry capers add one tbsp olive oil to a fry pan and cook until crisp


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