Cauliflower is wildly underrated as a vegetable. In the plant-based or gluten-free world, cauliflower has become an alternative to meat (Ever had a cauliflower steak? It’s really quite good!) or as a crust on pizzas. We’re not quite going the healthy route here, in fact, it’s quite the opposite. I’ve got a feast in mind, one that is big on decadence and well-suited for a special occasion, like a holiday dinner celebration. Roasted Cauliflower in a rich cheese sauce might replace your traditional mashed potatoes, dare I say, it will!

Luxurious. Need I say more? What word could best capture the experience of this simple yet decadent side dish? Roasting cauliflower generally allows the knobby veggie to maintain its familiar crunch and soften as it caramelizes and turns golden toasty-brown.

I’m a big fan of roasted cauliflower on its own, but I also can’t resist a cheese sauce, also known by its technical name a mornay sauce. Similar to a classic bechamel, this sauce is made with milk, heavy cream, butter, and some aromatics, and one that might seem unusual but gives the sauce that certain je ne sais quoi, nutmeg. Nutmeg offers a hint of warmth and nuttiness that pairs well with the richness of the cheese sauce and toasted cauliflower.

The mornay is poured over the roasted cauliflower and baked until the top begins to brown. You’ll want this to cool a bit before serving, not only to allow the sauce to set up after it comes out of the oven but to avoid a scalded tongue from an eager eater! Everything about this dish echoes familiar comfort foods, like mashed potatoes or even mac and cheese, which is why Roasted Cauliflower with Cheese Sauce will likely rival these traditional sides and earn a coveted spot at the dinner table. Creamy, cheesy, toasty, al dente cauliflower is as comforting as comfort food gets!

Roasted Cauliflower with Cheese Sauce is from the Royal British Fest at Table for 12. It is served with Individual Beef Wellingtons, Duck Fat Roastie Potatoes, and Sticky Toffee Pudding.