Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
3 to 4 large heads cauliflower
¼ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup low-fat (1%) milk
½ cup shredded Gruyère cheese (2 oz.)
½ cup shredded fontina cheese (2 oz.)
2 tablespoons snipped fresh chives
Preheat oven to 425°F. Line two large baking sheets with foil; coat foil with cooking spray. Remove outer leaves from each head of cauliflower. Trim stem end, leaving core intact. Turn cauliflower head onto its side. Cut 1-inch slices from the widest section of the head (the core keeps the slices intact). You should have eight slices total. Reserve ends and loose pieces for another use (see Tip).
Place cauliflower slices on the prepared baking sheets. Coat cauliflower with cooking spray and sprinkle with pepper. Roast 20 to 25 minutes or until tender and brown.
Meanwhile, for cheese sauce, in a medium saucepan heat oil over medium. Stir in flour; gradually stir in milk. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Gradually add both cheeses, stirring until melted. Spoon cheese sauce over cauliflower and sprinkle with chives.
Tip: Use the leftover cauliflower trimmings for mashed cauliflower, cauliflower pizza crust, or cauliflower soup, or as part of a fresh vegetable platter.