Cauliflower Béchamel Cheese Sauce

This creamy cauliflower béchamel cheese sauce combines the traditional technique of making béchamel with the subtle, nutty flavor of roasted cauliflower. The result is a velvety sauce that is both comforting and innovative, perfect for drizzling over pasta, vegetables, or as a base for a gratin. This recipe is vegetarian and can be adapted to be gluten-free, making it a versatile addition to any meal.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (or gluten-free alternative)
• 2 cups milk (or dairy-free alternative)
• 1 cup grated cheese (such as Gruyère or cheddar)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until golden and tender.
2. In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes until it forms a roux.
3. Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
4. Stir in the roasted cauliflower, cheese, nutmeg, garlic powder, and onion powder. Mix until the cheese is melted and the sauce is smooth.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve hot, garnished with fresh parsley.