Recipe Instructions:
Ingredients
2 lb cauliflower florets
1 tbsp olive oil
2 tbsp butter
2 tbsp all-purpose flour
1/2 cup + 2 tbsp low fat milk
3 large garlic cloves
1 cup heavy cream
1 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/2 tsp dry mustard
1 tsp finely chopped parsley
fresh ground black pepper
Instructions
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place cauliflower onto baking sheet. Brush surface of florets lightly with oil. Roast cauliflower for about 15 minutes or until tender.
In a small saucepan, add milk and garlic cloves. Bring to a gentle simmer until garlic softens and garlic flavor infuses into the milk. I like to apply pressure on the garlic cloves as they simmer so that they release more flavor.
In a medium saucepan, add butter. Bring saucepan to low heat and melt the butter completely. Add in flour and whisk until smooth roux forms. Discard garlic cloves from milk and then add milk into roux. Add in heavy cream, parmesan cheese, mozzarella cheese, garlic powder and mustard. Bring saucepan to medium heat. Whisk and stir until cheese is completely melted and sauce is thick and smooth.
Either drizzle sauce over roasted cauliflower, or add cauliflower into the cheese sauce and stir until cauliflower florets are coated in sauce. Sprinkle with ground black pepper and parsley.
