Cheesy Baked Cauliflower

01Method

1. 1

   Heat the oven to 400°F, using the convection setting if available.

2. 2

   Grease a 2-quart casserole dish with butter. In a large bowl, toss the cauliflower florets with oil, then arrange them in a single layer on a baking sheet. Roast for 20 minutes until just tender and lightly browned.

3. 3

   In a medium bowl, combine the cheddar, Monterey jack, and cornstarch and toss until the cheese is evenly coated. Set aside about half a cup of this mixture to use as a topping later.

4. 4

   Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for roughly 1 minute, stirring continuously, until the raw flour taste is gone without browning the roux. Pour in the milk and cream in a slow, steady stream, whisking the whole time to avoid lumps. Bring the mixture to a gentle simmer over 3 to 4 minutes, then reduce the heat to medium-low and continue simmering until the sauce starts to thicken. Remove from heat and stir in the cheese mixture along with the salt, paprika, garlic powder, pepper, mustard powder, and turmeric, whisking until fully melted and smooth.

5. 5

   Transfer the hot roasted florets to a large bowl. Pour the warm cheese sauce over them and gently fold together until every piece is well coated.

6. 6

   Tip the sauced cauliflower into the prepared casserole dish and scatter the reserved cheese evenly over the top.

7. 7

   Bake for 15 minutes, until the topping is bubbling and the filling is heated through.

8. 8

   Allow the casserole to rest for 10 minutes before serving warm.