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Roasted Cauliflower with Bechamel Sauce

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.