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Ok guys, I heard you! You are welcome!



· 1 Medium Cauliflower (separated into 1-inch florets)

· 2 Tablespoons Unsalted Butter

· 2 tablespoons All-Purpose Flour* (can substitute other flours, see note below)

· ½ Cup of Milk

· 1 teaspoon Garlic Powder

· 1 teaspoon Onion Powder

· 1 teaspoon Italian Seasoning

· ½ teaspoon Paprika

· Salt and Pepper to taste (err on the low end of salt, as the cheese will add some as well), you can always add more before you bake)

· 2 Cups Sharp Cheddar (any melty cheese will work, we also threw is some leftover goat cheese for extra sharpness)


1. Place rack in center of oven and preheat oven to 375 degrees F. Spray/grease 9-inch square oven-safe dish.

2. Over medium heat, in a medium skillet, melt butter and whisk in flour, continue to whisk until flour and butter create a paste (yes, you are starting a roux), about 2-3 minutes.

3. Slowly whisk in the milk. Whisk until thickened to the consistency of heavy cream. Add in the garlic powder, onion powder, Italian seasoning, paprika, salt and pepper, stir to incorporate and thicken, about 5-8 mins. The liquid should coat the back of your spoon, but not cake it.

4. Move skillet away from heat and slowly whisk in the cheese in batches. Once all the cheese is in, it should look like a great nacho cheese sauce. Taste and season again if necessary (esp. salt level, as cheese adds additional salt to the dish).

5. Place raw florets into greased dish, pour the cheese sauce over the florets making sure all the cauliflower is covered, cover with foil.

6. Bake for 25-30 mins, or until you get the desired firmness of the cauliflower. (I like a little crunch and texture over mushy veggies, so I was good at 25 mins).

7. Remove foil, and broil for an additional 10 minutes, or when you have achieved your ultimate caramelized cheese deliciousness and any extra water has been cooked off.

8. Remove from oven, let it sit about 5 minutes, serve and ENJOY!!!

*NOTE ABOUT FLOUR TYPES: If you are using a different flour, please adjust the amount ot milk accordingly as some flours absorb more liquid than others.

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