Cauliflower and rosemary gratin


Serves 6


Preheat oven to 350°f.

In a mixing bowl, place:

1 head cauliflower, cut into individual florets

2 tablespoons extra virgin olive oil

Toss together to coat the cauliflower with oil. Place in a baking dish and roast until soft and nicely browned, about 20 minutes. Set aside.

In a sauté pan, over medium heat, melt:

¼ cup unsalted butter

Heat the butter until foamy, then whisk in:

¼ cup flour

Whisking constantly, cook until well blended, about 3–4 minutes. Whisk in:

2 cups whole milk

Continuing to whisk constantly to prevent a skin from forming, cook until thickened, about 1–2 minutes. Remove from heat. Add:

2 cups sharp cheddar cheese, grated (about 8 ounces)

3 tablespoons fresh rosemary, finely chopped

1 teaspoon sea salt

½ teaspoon black pepper, freshly ground

Stir to combine and add:

Roasted cauliflower

Gently stir to combine. Pour into a buttered baking dish. Cover the mixture with:

½ cup sharp cheddar cheese, grated (about 2 ounces)

1 tablespoon fresh rosemary, finely chopped

Bake until a golden crust forms, about 25 minutes.

Serve warm.