Cauliflower and rosemary gratin
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:
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.