Cauliflower au Gratin

 1 large head cauliflower (about 2 lbs), cut into florets

2 T olive oil

1 t salt, divided

1 t pepper, divided

4 T butter, cubed

3 T flour

2 cups 2% milk

1 c shredded swiss

1/2 grated parmesan

1/2 t onion powder

1/2 t ground mustard

1/2 t Worcestershire sauce

1/8 t cayenne pepper

Chopped fresh thyme, optional

1. Preheat oven to 375. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with 1/2 t salt and 1/2 t pepper. Toss to coat. Bake for 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer (keep in mind it will be cooked more in the dish itself). 

2. In a saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and the remaining salt and pepper. 

3. Pour 3/4 c cheese sauce into a greased 2 qt baking dish. Top with cauliflower and remainging cheese sauce. Bake, uncovered until bubbly and lightly browned, 30-35 minutes.