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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
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!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.