Ingredients
Serves 4
- 2 cups Bechamel Sauce
- 2 cups shredded Gruyere or fontina cheese or crumbled fresh goat cheese
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Pinch of cayenne pepper
- 1 large head cauliflower, cut into florets
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
Description
Martha Stewart
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