Cauliflower Mac N' Cheese
2 Tbsp. extra-virgin olive oil
½ tsp. kosher salt
½ tsp. ground black pepper
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 ½ cups skim milk
½ cup heavy cream
3/8 tsp. table salt
1 cup shredded sharp cheddar cheese (4 oz.)
Preheat the oven to 400 degrees.
Toss the cauliflower florets in the olive oil on a baking sheet. Sprinkle with the kosher salt and ¼ tsp. of the pepper. Roast until fork-tender and lightly browned in spots, 25-30 minutes. Remove from the oven but leave the oven on and reduce the temperature to 350 degrees.
Meanwhile, melt the butter in a medium skillet over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk. Simmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in the heavy cream and cook for 5 minutes. Reduce the heat to low and stir in all but 2 Tbsp. of the cheese, the table salt, and the remaining ¼ tsp. pepper. Stir until the cheese melts, then cook, stirring often, until thickened, 8 to 10 minutes.
Place the roasted cauliflower florets in an 8x8 inch glass baking dish or four 10 oz. ramekins. Pour the cheese sauce over cauliflower. Sprinkle the top with the remaining 2 Tbsp. cheese.
Bake until the cheese is bubbling, 20 to 25 minutes. Serve warm.