The Soup Diva

• 2 heads cauliflower, cleaned
• Olive oil
• Garlic powder
• Salt & black pepper
• 2 tbsp butter
• 2 tbsp flour
• 1 ½ cups milk
• 2 cups shredded cheese (your choice)
• Panko bread crumbs (½ cup or so)

Remove florets from cauliflower head and chop into bite-sized pieces. Spray oblong casserole dish with cooking spray and spread cauliflower in single layer. Drizzle with olive oil and sprinkle with seasonings. Bake 400 degrees for 30 minutes.

While cauliflower is roasting, melt butter in saucepan and stir in flour; when smooth, stir in milk. Heat to bubbling and stir in cheese. When cauliflower is done, pour sauce over and sprinkle with bread crumbs. Bake another 5-10 minutes or until bread crumbs are toasted.

Should you prefer roasted cauliflower without the cheese sauce, you may remove cauliflower from the oven after roasting, sprinkle with Parmesan and/or bread crumbs and place back into the oven until browned.