Roasted Cauliflower with Bechamel Sauce | A Ridiculously Good Recipe
So just a couple of weeks ago, we released a delicious cauliflower recipe. Today we have another great one, we´re talking Roasted Cauliflower with Bechamel Sauce. The flavors of this dish are ridiculously good, the recipe is easy to make and it´s all done using the simplest ingredients.
This Roasted Cauliflower with Bechamel Sauce is the perfect side dish for any meal. Heck, you can even serve it as a main course, next to a salad and a crunchy baguette. Either way, with one taste, you will get hooked on this delicious recipe.
To make this recipe, I used a head of fresh cauliflower. But you can also use prepared frozen cauliflower florets. If they are uncooked, just follow the same steps as below. If they are pre-cooked, thaw them out and pat completely dry, then add straight into the casserole dish, skipping the boiling part.
TIPS & TRICKS to Make this Recipe: To make the bechamel sauce, I used 2% fat milk. But you can also use whole milk, non-fat milk or even plant based milk. The secret? make sure to whisk the milk continuously to end up with a creamy sauce with no lumps.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make Roasted Cauliflower with Bechamel Sauce
Roasted Cauliflower with Bechamel Sauce
- 1 head fresh cauliflower
- 3 tbsp extra virgin olive oil 45 ml
- 1 shallot
- 2 cloves garlic
- 2 tbsp all-purpose flour 30 grams
- 2 cups milk 475 ml
- 1/2 cup breadcrumbs 60 grams
- 1/2 cup shredded manchego cheese 42 grams
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- pinch sea salt
- dash black pepper
Fill a stock pot half ways with water, season generously with sea salt and heat with a high heat
Meanwhile, remove the florets from a head of cauliflower, first cut the head into 4 evenly sized quarters, then remove the florets, cutting the bigger ones into smaller bite sized florets, add the florets into a colander and rinse under cold water
Once the water comes to a boil add the florets into the stock pot, cook between 4 to 6 minutes, or until you can easily pierce the cauliflower with a toothpick, do not over-cook, otherwise the cauliflower will get mushy, drain into a colander and shake off any excess water
Grease a casserole dish with 1 tbsp extra virgin olive and add the florets, all in a single layer, season with black pepper and set aside
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1 shallot finely diced and 2 cloves garlic finely minced, mix with the olive oil, after 1 minute add in 2 tbsp all-purpose flour and mix continuously for 3 to 4 minutes, then add in 2 cups milk, a little at a time while whisking together, once you end up with a creamy sauce with no lumps, season with sea salt & black pepper, mix together and pour the sauce over the florets of cauliflower
Then evenly spread out 1/2 cup breadcrumbs, 1/2 cup shredded manchego cheese and top off with a sprinkle of sweet smoked Spanish paprika
Add the casserole dish into a preheated oven, 210 C -410 F, after 20 to 25 minutes and you end up with a golden crust on top, remove from the oven, sprinkle with finely chopped parsley, enjoy!
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03 . Feb . 2023
This is a classic dish from Spain that is always wonderful!
Spain on a Fork
Thanks for the comment! Much love 🙂04 . Feb . 2023
Can you make this ahead and bake it before serving? If so, can it be completely put together before you stop and put it in the refrigerator? Do you still bake it for the same amount of time and temperature?25 . Jan . 2023
Spain on a Fork
Yes you can make this ahead of time and then add to the oven when ready to cook, same time and temperature 🙂 much love26 . Jan . 2023
I can’t wait to try your recipes!08 . Dec . 2022
Spain on a Fork
Thanks for the comment! Much love 🙂09 . Dec . 2022
27 . Sep . 2021
Delicious side dish! My family loved it I’ll definitely make again!
Spain on a Fork
So happy to hear that! Much love 🙂27 . Sep . 2021
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