Creamy Roasted Cauliflower
 
Makes 6 to 8 servings
Ingredients
  • 2 heads cauliflower (about 2 pounds each), cut into florets
  • 2 leeks, cut in half and thinly sliced (white parts only)
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, chopped
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 2½ cups whole milk
  • 1 (8-ounce) block sharp white Cheddar cheese, shredded
  • Garnish: fresh thyme
Instructions
  1. Preheat oven to 450°.
  2. On a rimmed baking sheet, toss together cauliflower, leeks, oil, 1 teaspoon salt, and pepper.
  3. Bake until browned, 30 to 40 minutes, stirring occasionally. Spoon cauliflower into a 10-inch cast-iron skillet. Increase oven temperature to broil.
  4. In a medium saucepan, melt butter over medium heat. Add garlic and thyme, and cook, stirring constantly, for 1 minute; add flour, and cook, stirring frequently, for 1 minute. Gradually whisk in milk and remaining 1 teaspoon salt. Cook, stirring frequently, until thickened and bubbly, 4 to 5 minutes. Remove from heat, and stir in cheese until melted. Pour cheese mixture over cauliflower.
  5. Broil about 8 inches from heat until browned, 6 to 8 minutes. Garnish with thyme, If desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/creamy-roasted-cauliflower/