Roasted Cauliflower With Bechamel Sauce Recipe

Picture this: a cozy evening at home, the aroma of roasted cauliflower mingling with the rich, creamy notes of a luscious béchamel sauce—a dish so delightful it feels like a warm hug on a plate.

I love the delightful combination of flavors in my Roasted Cauliflower with Béchamel Sauce recipe. By roasting a large head of cauliflower in olive oil and seasoning with salt and pepper, we enhance its natural sweetness.

The creamy béchamel, featuring a hint of nutmeg and Parmesan cheese, adds richness, while its nutritional benefits include fiber and antioxidants. Garnish with parsley for a fresh finish!

Roasted Cauliflower With Bechamel Sauce Recipe Ingredients

• Cauliflower: High in fiber, low in carbs, packed with vitamins C and K.
• Olive Oil: Rich in healthy monounsaturated fats; supports heart health.
• Whole Milk: Provides creaminess, calcium, and protein; enhances sauce’s texture.
• Butter: Adds richness and flavor; contains fat-soluble vitamins A, D, E, K.
• Parmesan Cheese: Adds umami and saltiness; good source of protein and calcium.
• Nutmeg: Offers warm, spicy undertones; small amounts add depth to dishes.

Roasted Cauliflower With Bechamel Sauce Recipe Ingredient Quantities

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (optional)
• Chopped fresh parsley, for garnish (optional)

How to Make this Roasted Cauliflower With Bechamel Sauce Recipe

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until they are well coated.

3. Spread the cauliflower in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, or until the cauliflower is golden brown and tender, stirring halfway through.

4. While the cauliflower is roasting, prepare the béchamel sauce. In a medium saucepan over medium heat, melt the butter.

5. Add the flour to the melted butter and whisk continuously for about 2 minutes to form a roux. It should be smooth and bubbling.

6. Gradually pour in the milk, whisking constantly to avoid lumps. Continue to whisk until the sauce thickens, about 5-7 minutes.

7. Remove the sauce from heat and stir in the ground nutmeg and half of the grated Parmesan cheese. Season with salt and pepper to taste.

8. Once the cauliflower is roasted, transfer it to a serving dish. Pour the béchamel sauce over the cauliflower, ensuring the sauce is evenly distributed.

9. Sprinkle the remaining Parmesan cheese over the top. If desired, add breadcrumbs for extra texture.

10. Return the dish to the oven for another 5-10 minutes until the cheese is melted and bubbly. Garnish with chopped fresh parsley before serving, if desired.

Roasted Cauliflower With Bechamel Sauce Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or cooking spray
4. Large bowl
5. Medium saucepan
6. Whisk
7. Measuring spoons
8. Measuring cups
9. Knife
10. Cutting board
11. Serving dish
12. Spoon or spatula

FAQ

• Can I use frozen cauliflower instead of fresh? Yes, you can use frozen cauliflower. Simply thaw and pat it dry before roasting to prevent excess moisture.
• Is there a way to make this recipe gluten-free? To make the recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend commonly used for thickening sauces.
• Can I prepare this dish in advance? Yes, you can prepare the components in advance. Roast the cauliflower and make the béchamel sauce separately, then assemble and bake just before serving.
• What can I substitute if I don’t have nutmeg? Nutmeg adds a subtle warmth to the sauce, but you can substitute it with a pinch of cinnamon or leave it out altogether.
• How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until heated through.
• Can I add other vegetables to this dish? Definitely! Roasted broccoli or Brussels sprouts can be great additions to complement the cauliflower.
• What can I use instead of Parmesan cheese? If you need a substitute, Pecorino Romano or Grana Padano cheese are good alternatives that will still provide a similar savory flavor.

Roasted Cauliflower With Bechamel Sauce Recipe Substitutions and Variations

• Olive oil: Substitute with melted coconut oil or avocado oil for a different flavor.
• Whole milk: Use almond milk or oat milk for a dairy-free option.
• Parmesan cheese: Try Pecorino Romano or nutritional yeast for a vegan alternative.
• Breadcrumbs: Swap with crushed cornflakes or panko for varied texture.

Pro Tips

1. Roasting Enhancement For even better flavor, try adding a sprinkle of smoked paprika or a dash of garlic powder to the cauliflower before roasting. This will enhance the roasted notes and add depth to the dish.

2. Perfect Roux Tip When making the roux, if you prefer a darker, nuttier flavor, cook the butter and flour a bit longer until it turns a light golden brown. Be cautious not to burn it.

3. Smooth Béchamel To ensure a silky-smooth béchamel sauce, make sure the milk is at room temperature before adding it to the roux. Cold milk can cause the flour to clump.

4. Cheese Variations For a twist on flavor, consider mixing in some Gruyère cheese with the Parmesan. Gruyère adds a creamy, nutty taste that complements the béchamel beautifully.

5. Breadcrumb Tip For added crunch and flavor, try toasting the breadcrumbs with a little olive oil and some minced garlic in a pan before sprinkling over the dish. This will provide a delicious, crispy topping.