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Roasted cauliflower florets with crispy caramelized edges served with creamy beer cheese sauce on a platter.

Roasted Cauliflower with Beer Cheese Sauce

Roasted cauliflower with beer cheese sauce made from scratch using a roux, white cheddar, and a smooth lager. Crispy, cozy, and perfect as a side or snack.
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Equipment

  • Baking sheet
  • Saucepan
  • Whisk

Ingredients
  

  • 1 Head cauliflower, cut into florets
  • 2 tbsp Olive oil
  • Salt and fresh cracked pepper
  • 2 tbsp Butter
  • 2 tbsp All-purpose flour
  • 1 cup Lager or medium-bodied beer
  • ½ cup Whole milk
  • 1½ cup White cheddar cheese, shredded
  • 1 tsp Garlic powder

Instructions
 

Roast the Cauliflower

  • Preheat oven to 425°F.
  • Toss cauliflower florets with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
  • Roast on middle rack for 25 minutes, until deeply golden and crisp on the edges.

Make the Beer Cheese Sauce

  • In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, until lightly golden and smooth.
  • Slowly whisk in the milk, then the beer. Keep whisking to avoid lumps. Simmer gently for 3–5 minutes, until slightly thickened.
  • Lower heat and add cheese a handful at a time, stirring until melted before adding more. Stir in garlic powder and salt to taste. Keep warm over low heat.
  • Transfer roasted cauliflower to a platter and pour the beer cheese sauce over the top, or serve the sauce on the side for dipping. Finish with cracked black pepper or fresh thyme.