Roasted Cauliflower With Cheese Sauce

"Roasting the cauliflower first with olive oil, salt and pepper, then topping it with a wonderful gruyere cheese sauce gives this side dish wonderful flavor. Delicious!"
photo by amid9603 photo by amid9603
photo by amid9603
photo by CountryLady photo by CountryLady
photo by Marie Nixon photo by Marie Nixon
Ready In:




  • Preheat oven to 400°.
  • In a large bowl, toss together cauliflower florets, olive oil and salt and pepper.
  • Transfer to large rimmed baking sheet.
  • Roast, stirring occasionally for 30 minutes or until tender.
  • Near the end of roasting time, in medium saucepan, melt butter over medium heat, whisk in flour until blended and slightly browned.
  • Gradually whisk in the milk until smooth.
  • Add salt and pepper and simmer for 3 minutes, whisking occasionally.
  • Remove pan from heat and whisk in cheese until melted and well blended.
  • Place cauliflower on serving platter and spoon sauce on top.
  • Sprinkle with parsley for garnish.

Questions & Replies

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  1. I've made a cheese sauce like this many times before, but for some reason they generally don't come out as well as this recipe did. Of course, I usually don't measure out my ingredients as carefully as I did this time. Therefore I do recommend you use this recipe for your cheese sauces. I also added some dry mustard, and used a low fat cheddar cheese and low fat milk to reduce calories. I roasted a bag of frozen cauliflower, broccoli and carrots. Very tasty, thanks!
  2. Very easy, delicious and satisfying. I used Cheddar instead of Gruyere, and added about 1/2 tsp of brown mustard to make it more of a rarebit-style sauce. Very pleased how quick it went together, and how easy it was to prepare. Went well with a the peppercorn steak I made for dinner.
  3. I made this for guests at the weekend. It was not only absolutely delicious, but very quick and simple to prepare. Thanks for a great recipe!
  4. Wow!!!!!! I have never tried gruyere but I loved the flavor and the roasted cauliflower. Will definately be making this often. Thanks for a GREAT recipe.
  5. I fixed this for supper and Alan and I really liked it. It didn't become mushy like when I had boiled or steamed it. Since there wasn't a lot of water still in the cauliflower the cheese sauce stayed perfect and did not get runny and run off the cauliflower. I only had cheddar so you can probably use whatever cheese you have on hand.


I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
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