Prepare a bachamel sauce.  Add 2 cups gruyere or fontina or goat cheese, 1/2 tsp dijon mustard, 1/2 tsp worcestershire sauce, and a pinch of cayenne powder.  Cover and keep warm.

Preheat oven to 450 deg.

Toss one head of cauliflower, in florest, with 3 tbsp olive oil, salt, and pepper.  Roast until tender.