Preheat the oven to 500°F. Spread the cauliflower evenly across a baking sheet. Bake for 25 minutes, flipping halfway through.

Meanwhile, melt the butter over medium heat in a cast iron pan or large saucepan. Once melted, add the onions and cook, stirring often, until just starting to soften ~ about 6 to 8 minutes minutes. Add the garlic, thyme, and sage and cook until fragrant ~ about 30 seconds.

Sprinkle the flour over the onions and stir until fully saturated. Slowly pour the Guinness into the pan, stirring constantly, until fully incorporated. Add the milk, Dijon mustard, paprika, and cayenne and stir until well mixed. Bring to a light boil and then reduce the heat to medium low until slightly thickened. Add the cheddar and gruyere and stir until fully melted. Season to taste with salt and pepper.

Once the cauliflower has finished cooking, transfer immediately to the cheese sauce and stir to combine.

Serve as a side with your desired entree. This pairs create with pork chops, grilled chicken, steak, or, really, anything!

Enjoy!