Spain on a Fork > All Recipes > Tapas > Roasted Cauliflower with Bechamel Sauce | A Ridiculously Good Recipe
All Recipes, Tapas / September 10, 2021

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.

Roasted Cauliflower with Bechamel Sauce
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.

Roasted Cauliflower with Bechamel Sauce
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.

Roasted Cauliflower with Bechamel Sauce

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.

Roasted Cauliflower with Bechamel Sauce

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Roasted Cauliflower with Bechamel Sauce

Roasted Cauliflower with Bechamel Sauce
5 from 2 votes

Roasted Cauliflower with Bechamel Sauce

Course Side Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6
Calories 213 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Fill a stock pot half ways with water, season generously with sea salt and heat with a high heat

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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!

Nutrition Facts
Roasted Cauliflower with Bechamel Sauce
Amount Per Serving
Calories 213 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 16mg5%
Sodium 189mg8%
Potassium 443mg13%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 7g8%
Protein 8g16%
Vitamin A 277IU6%
Vitamin C 47mg57%
Calcium 181mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Victoria Domingo

    5 stars
    This is a classic dish from Spain that is always wonderful!

    03 . Feb . 2023
    • Spain on a Fork

      Thanks for the comment! Much love 🙂

      04 . Feb . 2023
  2. Karen Luse

    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 love

      26 . Jan . 2023
  3. Ellyn

    I can’t wait to try your recipes!

    08 . Dec . 2022
    • Spain on a Fork

      Thanks for the comment! Much love 🙂

      09 . Dec . 2022
  4. Karen

    5 stars
    Delicious side dish! My family loved it I’ll definitely make again!

    27 . Sep . 2021
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      27 . Sep . 2021

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