Roasted Cauliflower with Gruyère Sauce

This is my new favorite way to eat cauliflower.

Gruyère Cauliflower

Roasted cauliflower layered with a decadent Gruyère cheese sauce and then topped with panko.

And it is a cinch to make!

One head of cauliflower will make 2 generous servings or 4 normal servings. I made 2 generous servings.

Gruyère Cauliflower

First, cut the cauliflower into small pieces.

Gruyère Cauliflower

You can steam it, but I love the way it tastes after it has been roasted.

You can read about my first time roasting cauliflower HERE.

All you do is spread the cauliflower out onto a sheet pan:

Gruyère Cauliflower

Drizzle with olive oil and sprinkle with salt:

Gruyère Cauliflower

And then toss it into a 400F oven for about 25 minutes — I like to toss the cauliflower and shake the pan a couple of times while it is roasting.

While that roasts, make the creamy Gruyère sauce.

It starts with a basic béchamel sauce (white sauce).

Use equal amounts of butter and flour to make a roux — for this recipe, you’ll need about 2-3 tablespoons of each.

Gruyère Cauliflower

I know this because I used 4 tablespoons of each.

(If you want to have extra Gruyère sauce to dip bread into the next day, use 4+ tablespoons.)

Melt the butter over medium heat, and then whisk in the flour until the mixture is well blended (I used rice flour).

Gruyère Cauliflower

Whisk in about a cup of heavy cream (or half & half or milk):

Gruyère Cauliflower

Remember to use more cream if you started with 4 tablespoons of butter/flour like I did.

Whisk, whisk, whisk, whisk until the mixture thickens.

You will now have a béchamel sauce — a thick, warm, creamy mix of flour, butter, and heavy cream.

Season with salt and pepper and then add shredded Gruyère.

Gruyère Cauliflower

I started with about a cup, but I added another handful to make it cheesier.

Gruyère Cauliflower

Whisk and whisk until you get this:

Gruyère Cauliflower

If it is too think, add more cream. If it isn’t cheesy enough, add more cheese.

Remember, this is your recipe and your meal so taste and add all you want — just have fun with it.

Check the cauliflower.

Gruyère Cauliflower

It should be gorgeously caramelized by now.

Gruyère Cauliflower

Now we are ready to layer!

I used my onion soup bowls:

Gruyère Cauliflower

You can also layer it all in a small casserole dish or make individual ramekins — just use what you have.

Spoon some of the Gruyère sauce on the bottom:

Gruyère Cauliflower

Then add a layer of roasted cauliflower:

Gruyère Cauliflower

Top that with more Gruyère sauce:

Gruyère Cauliflower

Then add another layer of roasted cauliflower and Gruyère sauce.

Gruyère Cauliflower

I know, it is ridiculous.

And there is absolutely nothing wrong with ridiculous.

Now sprinkle some panko (Japanese breadcrumb) on top:

Gruyère Cauliflower

And that’s all there is to it!

Put it into your already hot 400F oven until it is heated through and golden brown on top — about 5-7 minutes.

Gruyère Cauliflower

This makes an excellent side dish for any grilled meat but it will also stand on its own as a comforting meal.

Gruyère Cauliflower

The roasted cauliflower is sweet and nutty and the silky richness of the Gruyère Sauce sends it over the top.

Gruyère Cauliflower

Please make this. Your kids (of all ages) will eat every single bite and even lick their plate.

That’s what happened here, anyway.

Roasted Cauliflower with Gruyère Sauce
Author: 
 
This makes an excellent side dish for any grilled meat but it will also stand on its own as a comforting meal.
Ingredients
  • 1 Head of Cauliflower
  • Olive oil
  • 3 T Butter
  • 3 T Flour (use rice flour for gluten free)
  • 1 C Heavy Cream
  • 1 C Gruyère Cheese, shredded
  • Salt and pepper, to taste
  • Panko
Instructions
  1. Preheat oven to 400F.
  2. Cut the cauliflower into small pieces.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Roast the cauliflower for about 25 minutes.
  5. While that roasts, make the Gruyère sauce.
  6. It starts with a basic béchamel sauce (white sauce). Use equal amounts of butter and flour to make a roux.
  7. Melt the butter over medium heat and then whisk in the flour until the mixture is well blended.
  8. Whisk in about a cup of heavy cream (or half & half or milk) and whisk until the mixture thickens.
  9. Season with salt and pepper to taste.
  10. You will now have a béchamel sauce — a thick, warm, creamy mix of flour, butter, and heavy cream.
  11. Add the shredded Gruyère and whisk until you have a lovely cheese sauce.
  12. If it is too think, add more cream. If it isn’t cheesy enough, add more cheese.
  13. Remove the caramelized cauliflower from the oven.
  14. Spoon some of the Gruyère sauce on the bottom of a baking dish or ramekins.
  15. Add a layer of roasted cauliflower and then another layer of cauliflower and then another layer of Gruyère sauce.
  16. Sprinkle some panko on top, or crushed rice crackers for gluten free).
  17. Put it into your already hot 400F oven until it is heated through and golden brown on top — about 5-7 minutes.
  18. One head of cauliflower will make 2 generous servings or 4 normal servings. I made 2 generous servings.

 

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3 Responses to Roasted Cauliflower with Gruyère Sauce

  1. Griffin says:

    Wow!! That sounds amazing. Going to be doing that this week for sure. What other cheeses do you think would work besides gruyere?

  2. Hi, Griffin: I think any cheese with some character will work! I made it with Fontinella & Manchego the other night and it was delicious!

  3. SmokinDawg82 says:

    We made this tonight and it was great. We will be repeating this for sure! Thanks Kristi

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