This baked cauliflower cheese features roasted florets folded into a rich cheddar and Gruyère sauce, then baked until golden and bubbling.

2 pounds cauliflower florets

2 tablespoons extra virgin olive oil

1/2 teaspoon sea salt

1/8 teaspoon black pepper

4 tablespoons unsalted butter

3 1/2 tablespoons all-purpose flour

1 cup whole milk

1 cup heavy cream

1/2 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1 cup shredded sharp cheddar cheese

1/2 cup shredded Gruyère cheese

1/2 cup shredded sharp cheddar cheese (topping)

1/2 cup shredded Gruyère cheese (topping)

Cook Mode Prevent your screen from going dark

1. Preheat oven to 425°F.

2. Toss cauliflower with olive oil, salt, and pepper. Roast 20 minutes.

3. Reduce oven to 350°F.

4. Warm milk and cream.

5. Melt butter, whisk in flour, cook 3 minutes.

6. Gradually add milk mixture, stir until thickened.

7. Remove from heat, stir in salt, nutmeg, cheddar, and Gruyère.

8. Combine roasted cauliflower with sauce.

9. Transfer to baking dish and top with remaining cheese.

10. Bake 30 minutes until golden and bubbling.

11. Rest 5 minutes before serving.

For extra crunch, add breadcrumbs before baking.

Substitute milk for cream for a lighter sauce.