This is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious! If you like a bit of crunch, sprinkle buttered bread crumbs over the top for the last five minutes in the oven. — Mary Zinchiak, Boardman, Ohio
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1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Chopped fresh thyme, optional
Preheat oven to 375°. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat. Bake 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer.
In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth.
Pour 3/4 cup cheese sauce into a greased 2-qt. baking dish. Top with cauliflower and remaining cheese sauce. Bake, uncovered, until bubbly and lightly browned, 30-35 minutes. If desired, sprinkle with chopped fresh thyme.
Test Kitchen tips
Freshly shredded Parmesan cheese works best in this recipe. Canned, grated Parmesan cheese will make the texture grainy.
To make this a vegetarian dish, simply omit the Worcestershire sauce.
Add additional texture by topping dish with buttered panko bread crumbs before baking. Add more flavor and color by topping with minced fresh thyme.