Two kinds of cheese combine to make a creamy sauce for this easy cauliflower side dish. Roasting the cauliflower adds an extra layer of savory flavor.

Source: Diabetic Living Magazine


Recipe Summary test

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees 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.

Nutrition Facts

1 slice cauliflower & 2 Tbsp. sauce
150 calories; protein 9.4g; carbohydrates 13.9g; dietary fiber 4.6g; sugars 6.1g; fat 7.6g; saturated fat 3.5g; cholesterol 17.5mg; vitamin a iu 224.7IU; vitamin c 109.8mg; folate 135.6mcg; calcium 199.8mg; iron 1.1mg; magnesium 41.6mg; potassium 738.3mg; sodium 189.2mg.

2 vegetable, 1/2 medium-fat meat, 1 fat