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Gluten-free modification: Substitute 1 tablespoon potato starch for flour, substitute 3 tablespoons grated parmesan cheese for breadcrumbs.
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Preheat oven to 425 degrees F. Spread out the florets on the baking sheet and drizzle with olive oil.
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Toss to coat (I usually use clean hands to make sure the cauliflower is evenly coated).
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Place them in the oven to roast for 10 minutes.
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After 10 minutes, stir the florets with a wooden spoon.
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Return to the oven and roast for about 15 minutes longer till the edges brown/caramelize and the cauliflower is tender.
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While the cauliflower roasts, in a medium saucepan, melt butter over medium heat.
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Whisk in the flour, salt, and pepper.
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Stir to form a thick paste.
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10
Slowly whisk in the milk, 1/4 cup at a time.
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Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens and begins to bubble around the edges.
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12
Do not let the sauce boil.
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13
Whisk in the grated cheddar cheese and stir till melted.
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14
Reduce heat to lowest setting, stirring frequently, until ready to assemble the gratin.
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15
Pour the cheese sauce evenly across the top of the cauliflower florets.
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16
Sprinkle the breadcrumbs evenly across the top of the cheese sauce.
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Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly.
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18
Remove the gratin from the oven and turn on your broiler.
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When broiler is hot, place the gratin back in the oven and let it brown under the broiler for 1-2 minutes, watching it carefully, till the top is browned to your liking.
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Serve hot.
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21
If youd like to try a spicy modification on this recipe, substitute cayenne pepper for the black pepper, and add another pinch of cayenne to the sauce.
