Directions

1. Equipment: large oven-safe pan for cauliflower, small pot for cheese sauce, grater, small pan for bread crumbs
2. Preheat your oven to broil. Grab your cauliflower and cut it into quadrants. Flip each quadrant on its side and sneak your knife between the core and the florets. Break the florets apart into bite-sized pieces. Rough chop the core and the leaves, yes, the leaves too! Place all the cauliflower in a large pan. Generously drizzle with olive oil, season with salt and pepper, and toss to coat. Place pan in the broiler for 10 minutes.
3. Grab a small pot to begin the cheese sauce. Melt butter in the pan to begin making a roux as the base for the sauce. Add flour to the butter and stir to combine. Cook over medium/high heat until flour is completely dissolved and the roux has deep blonde color. Now whisk in the milk, reserving a bit in case we need to thin out the sauce later. Continue to cook, allowing the sauce to thicken until it reaches the consistency of pancake batter.