This baked cauliflower cheese is crispy and irresistibly cheesy with a creamy Mornay sauce. Ready in an hour, it's a perfect mac and cheese alternative!
01
Coat the cauliflower with oil, salt, and pepper, then spread it evenly on a large tray.
02
Roast 20 minutes without turning until the cauliflower is slightly firm.
03
In a small pot over medium heat, melt the butter. Add flour and cook, for 3 minutes to make a roux.
04
Pour the hot milk slowly while whisking. Whisk on the heat until the mixture is thick enough to coat.
05
Turn off the heat. Stir in the salt, nutmeg, and both cheeses until the mixture is thick and resembles a sauce.
06
Add the roasted cauliflower to the Mornay sauce and toss to coat evenly.
07
Transfer to a baking dish. Sprinkle Parmesan cheese and breadcrumbs on top. Bake for 30 minutes.
08
Allow it to stand for 5 minutes before serving.
- Cut the cauliflower into evenly-sized florets to make sure each piece is cooked and perfectly tender. - When adding milk to the roux, keep the heat low to medium-low to prevent the sauce from breaking.