Directions 8 steps | 50 Minutes
Preheat the oven to 400°F. Remove the outer green leaves and core of the cauliflower. Chop the cauliflower into bite-sized pieces. Measure and prep all ingredients.
Bring a pot of salted water to boil and cook the cauliflower for 5-7 minutes. Place the blanched cauliflower in a lasagna pan.
Make your béchamel sauce. In a pot over medium-low heat, melt the butter. Once the butter is melted, whisk in the flour. Continuously stir for 3-4 minutes until the mixture bubbles and turns into a golden paste.
Pour in the milk and whisk for another 7-10 minutes, until the sauce thickens into a creamy consistency. Fold in the cheeses and the nutmeg. Set aside.
In a separate bowl, mix together the bread crumbs, black pepper and olive oil together.
Pour the béchamel sauce over the cauliflower and top it evenly with the seasoned bread crumbs.
Bake at 400°F for 20-25 minutes, or until the bread crumbs are golden and the cheese sauce is just starting to brown.
Remove from the oven and let cool slightly before serving. Enjoy!