Roasted Cauliflower and Cheese Sauce

By dlperkins

Ingredients

• 1 large head of cauliflower, broken into florets*
• 3 to 4 tablespoons olive oil
• kosher salt and freshly ground black pepper
• Cheese sauce
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon mustard powder
• 3/4 cup milk
• 3/4 cup shredded Cheddar or Cheddar Jack cheese, 3 ounces
• salt and freshly ground black pepper, to taste

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from southernfood.about.com

Preparation

Step 1

Preparation

 Heat the oven to 450° F (230° C/Gas 8). Line a baking pan with foil and grease or spray with nonstick cooking spray.

In a large bowl, toss the cauliflower with the olive oil. Spread out in a single layer on the baking sheet. Sprinkle lightly with salt and pepper. 

Roast the cauliflower for 25 to 30 minutes, turning 2 to 3 times throughout the cooking.

Meanwhile, make the sauce. 

In a saucepan, melt the butter over medium-low heat.

Add the flour and mustard powder and cook, stirring constantly, for 2 minutes.

Gradually  whisk in the milk. Continue cooking and stirring until thickened. Add the cheese and continue cooking until the cheese has melted. 

Add salt and pepper, to taste.

Remove the roasted cauliflower to a serving platter and drizzle with some of the cheese sauce. Put the remaining sauce in a small dish and serve along with the cauliflower.

*Break into large florets and slice them or break the head of cauliflower into small individual florets.

Makes about 4 servings.