Cauliflower and Cheese Sauce with Milanese Gremolata at The Little Shop of Olive Oils

Cauliflower with Cheese Sauce and Milanese Gremolata Olive Oil


  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk, warmed
  • 1 cup grated sharp cheddar cheese
  • 1/2 teaspoon mustard powder (optional)
  • Salt and freshly ground black pepper to taste
  • Freshly grated nutmeg (to taste)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons Milanese Gremolata Olive Oil


  • Preheat your oven to 375°F (190°C) if you wish to bake the cauliflower after combining it with the sauce.
  • Steam the cauliflower florets until they are just tender, about 5-7 minutes. Be careful not to overcook them as they will cook further in the oven if you choose to bake.
  • In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute to form a roux.
  • Gradually whisk in the warm milk, ensuring that no lumps form. Continue to cook, stirring constantly until the sauce thickens.
  • Lower the heat and stir in the grated cheddar cheese, mustard powder, salt, pepper, and nutmeg. Continue to stir until all the cheese has melted and the sauce is smooth.
  • Place the steamed cauliflower in a baking dish and pour the cheese sauce over the top. Sprinkle with grated Parmesan cheese.
  • Bake in the preheated oven for about 15-20 minutes until the top is golden and bubbly. (Optional step)
  • Drizzle the olive oil over the cauliflower and cheese sauce before serving.


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