Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g), cut into bite-sized florets
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 2 cups (475ml) whole milk, room temperature
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) nutmeg
  • 2 cups (225g) sharp white cheddar, freshly shredded
  • 1/2 cup (50g) Gruyère cheese, shredded
  • 1/2 cup (30g) Panko breadcrumbs
  • 1/4 cup (25g) shredded Parmesan cheese
  • 1 tbsp (14g) butter, melted
  • 1 tsp (1g) fresh thyme leaves

Instructions:

  1. Toss cauliflower florets with olive oil, salt, and pepper on a large rimmed baking sheet. Spread in a single layer and roast at 400°F (200°C) for 22 minutes until edges are charred and mahogany-colored.
  2. While cauliflower roasts, melt 3 tbsp butter in a medium saucepan over medium heat. Whisk in flour and cook for 2 minutes without browning to create a roux.
  3. Gradually pour in room-temperature milk, whisking constantly for 5 minutes until the sauce thickens and coats the back of a spoon. Remove from heat.
  4. Fold in the shredded cheddar and Gruyère into the warm milk mixture until a smooth, velvety emulsion forms. Add garlic powder and nutmeg.
  5. Transfer the roasted cauliflower to a greased 9x13 inch baking dish and pour the cheese sauce evenly over the florets.
  6. In a small bowl, combine Panko breadcrumbs, Parmesan, 1 tbsp melted butter, and fresh thyme. Sprinkle the mixture over the cauliflower.
  7. Bake at 375°F (190°C) for 15 minutes, then broil on the top rack for 3 minutes until the top is golden and crackling.