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.