This Creamy Cheesy Cauliflower Bake makes hosting dinner parties and holiday events stress-free! This fragrant garlic-rosemary cauliflower is roasted until tender, then drenched in a creamy, thick mozzarella-cheddar cheese sauce that’s so good, I wiped the pan clean with bread. It’s a super simple vegetarian side dish I love making for hosting company. It’s a labor of love, but everyone enjoys the creamy, cheesy bites.
1/2cupshredded cheesefor topping, I used a mix of cheddar and mozzarella
1tbspchiveschopped fine
Instructions
Place cauliflower florets in a 8x8 baking dish, drizzle on olive oil, and add salt, pepper, garlic powder, and rosemary.
Roast uncovered for about 10 minutes at 425F.
While the cauliflowers roasting, melt the butter in a pan on medium high, then stir in flour to create a roux. Slowly pour in milk or cream, mixing it really well until the sauce has thickened.
Once it is smooth, add in freshly shredded mozzarella and cheddar cheese. Season with garlic powder, black pepper, and mix until it's glossy.
Finally, finish off a little bit of mustard. Mix well.
Then, pour the sauce all over the roasted cauliflower.
Pop it back into the oven and bake for another 20 minutes at 350F.
Once everything is bubbly, cheesy, and golden, top with even more shredded cheese and broil on high for 2-3 minutes or until it creates a beautiful crust.