Masterchef Cauliflower "mac 'n' Cheese"

Okay, so this doesn't actually have any "mac" in it, but it's still a great dish. This is a slight adaptation of a recipe I found in the June 13, 2011 issue of People. The original was created by the MasterChef winner, Whitney Miller. The only change I made was to use regular milk instead of fat-free. After reading that dairies often add powdered milk to their skim to mask its naturally blue color (yes, Blue!) I just can't endorse the stuff.

• Ready In: 1 hr 5 mins
• Serves: 4
• Yields: 4

Ingredients

• 8  cups cauliflower florets (1 head)
• 2  tablespoons  extra-virgin olive oil
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon ground black pepper
• 2  tablespoons unsalted butter
• 2  tablespoons flour
• 1 1⁄2 cups milk
• 1 1⁄4 cups heavy cream
• 1⁄4 teaspoon salt
• 1  cup  grated sharp cheddar cheese

Directions

1. Preheat oven to 400°F Toss florets in oil on a baking sheet. Sprinkle with kosher salt and 1/4 teaspoons pepper. Roast until fork-tender and lightly browned, 25 minutes. Remove pan from oven. Reduce oven to 350°F.
2. Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute (I cooked mine for a few more minutes to a toasty brown). Gradually whisk in milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in cream and cook for 5 minutes.
3. Remove pan from heat and stir in 1/4 teaspoons salt, 1/4 teaspoons pepper and all but 2 tablespoons of cheese. Stir over medium-low heat for 5 minutes. (I didn't even turn my flame back on, just stirred until the cheese melted from the residual heat.).
4. Place cauliflower in an 8x8-in. glass baking dish or 4 10-oz. ramekins. Pour cheese sauce on top. Sprinkle with 2 tablespoons cheese. Bake until sauce is bubbly, 20 to 25 minutes.