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 PAPRIKA
SPANISH SEA SALT

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

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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

Ingredients

• 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

Instructions

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%

Calcium 181mg18%

Vitamin C 47mg57%

Vitamin A 277IU6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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