Total Time
40 Mins
Yield
Serves 6 (serving size: 1 slice cauliflower and about 2 tablespoons sauce)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place cauliflower on a large cutting board, stalk end down; cut lengthwise into 6 planks (about 1 inch thick).

Step 3

Place cauliflower on a large baking sheet coated with cooking spray. (You will have long cross sections as well as florets.) Spray cauliflower with cooking spray. Bake at 425° for 30 minutes or until cauliflower is tender and browned, turning after 15 minutes. Remove cauliflower to a serving platter. Sprinkle with salt.

Step 4

Place flour in a small saucepan. Gradually add milk and salt, stirring constantly with a whisk until blended. Place over low heat; cook until thick (about 5 minutes), stirring constantly. Remove from heat; add cheeses, stirring with a whisk until cheese melts and sauce thickens. Keep warm.

Step 5

Drizzle cheese sauce over cauliflower. Sprinkle with parsley.

Step 6

Lighten Up Enticement for picky eaters Although these roasted florets are fantastic on their own, no one (especially not kids) can resist them when dunked into a few spoonfuls of simple Mornay sauce. My version uses low-fat milk and a reduced amount of cheese to lower the calories.

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