Heat butter in a small sauce pan over medium high heat.  Add flour.  Cook and stir 1-2 minutes to form a roux.

Slowly stream in the milk and mix until thickened, about 2 minutes.

Add beer and Worcestershire, cook and stir until thickened, about 5 more minutes.

Add mustard and season with salt and pepper.

Remove from heat and stir in cheese until melted and smooth.  Makes about 1 1/2 cups sauce.  Serve over vegetables or as a dipping sauce.

Remove leaves and stem end from cauliflower leaving it whole.

Slice into 1 1/2 inch wide “steaks”

Line a baking sheet with foil and spray with cooking oil spray.

Lay steaks on foil and drizzle liberally with olive oil.  Sprinkle with paprika and season with salt and pepper.

Roast at 425 for 20 minutes.  Turn steaks over and continue to roast for another 20 minutes or until soft and starting to char.

Serve cauliflower in individual shallow bowls with Beer Cheese Sauce