Roasted Cauliflower with Bechamel Sauce

  • Created By
    Ken Alger
  • Shared On
  • Posted In
8 people
Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
A word from the cook
A great way to jazz up cauliflower; roasted whole allows you to slice it into wedges for serving

1 large Cauliflower
11/2 Tbsp Olive Oil (divided)

2 Tbsp Olive Oil
2 Cloves Garlic (large cloves)
2 Tbsp Flour
1 Tbsp Dijon mustard
1/2 Tsp Salt
1/2 Tsp Pepper
1 Cup Plain Yogurt
1 Cup Aged white Cheddar Cheese (grated)
1 Egg Yolk
1/2 Cup Panko Bread Crumbs
1/4 Cup Parsley (fresh, chopped)
1/4 Cup Aged white Cheddar Cheese (grated)
2 Tsp Olive Oil
1 Tsp Lemon Juice

  • Preheat oven to 400
  • Trim the leaves off the cauliflower, and flatten the stem so it will sit flat in a roasting dish.
  • Brush the cauliflower with olive oil (about 1 1/2 Tbsp)
  • Bake the cauliflower for 50 minutes (uncovered)


  • In a skillet, over medium heat heat olive oil and garlic until fragrant 3/4 minutes
  • Add the flour, mustard, salt and pepper – stirring together for another 2 minutes
  • Add the yogurt and continue to stir; cook for another 5-7 minutes (sauce will thicken)
  • Remove from heat and whisk in egg yolk, mixture will thicken more.
  • Coat the roasted (50 minutes) cauliflower with the bechemel sauce, apply liberally and if necesary pour the remaining sauce into the bottom of the roasting dish.
  • Roast for another 10 minutes


  • Toss panko bread crumbs, with cheese, parsley, oil and lemon juice
  • Press the panko mixture into the sauce on top of the cauliflower
  • Return the cauliflower to th oven and finish roasting for another 10 minutes.   Topping should be browned.

1 Note

  1. This can be Gluten Free by ensure that you use GF Flour (or replace with either cornstarch or brown rice flour) and purchasing GF Panko bread crumbs.