Preparation Steps
- Preheat oven to 400- Trim cauliflower florets from the stalk.
Discard stalk.
Cut florets into 1-2 ince pieces.
Steam the cauliflower for about 10 minutes until firm but tender.
- Spread the florets out onto a paper towel to dry while making the cheese sauce- In a medium sauce pan, melt the butter over medium high heat, add the flour and whisk to combine.
Cook for about 1-2 minutes to get rid of the flour taste.
- Add the mustard powder, pinch of cayenne, black pepper and stir to combine.
- Drizzle the milk in a steady stream whisking the whole time so that the mixture stays creamy.
- Season with salt and bring to a simmer, stirring constantly.
- When mixture thickens, add the cheese one handful at a time.
Taste the sauce and adjust the salt/pepper as needed.
- Spread the cauliflower florets into a 2 quart baking dish (or iron skillet), spoon the sauce over the top and sprinkle about 2 tbs of cheese over the top.
Bake until browned and bubbly about 30 minutes.
Garnish with fresh herbs if desired.