Cheese Sauce for Veggies (or Potatoes)

By á-4072

Ingredients

• 2 -Shallots or 1/2 of an onion diced small
• 3 cloves Garlic diced very small (or grated)
• 1/2 - teaspoon (dried) Oregano or any other herb you like
• 2-Tablespoons Flour
• 2 - Tablespoons Butter
• Olive oil
• 1-cup milk
• 1-cup Chicken stock or broth
• 3-cups sharp cheddar or Colby/jack
• 1/2 - Cup shredded Parmesan or Romano
• Kosher Salt and Ground Black Pepper
• 1-Head cauliflower cut into florets
• 2 to 3-Heads broccoli cut into florets (size varies)
• Heat = two heaping spoons of pickled jalapenos diced extra small is what I like… or if you use crushed red pepper instead -1/2 tsp

Preparation

Step 1

Start with making a “Rue”… in a small sauce pan on medium heat melt 2 tablespoons of butter and add the flour. Cook the paste for a couple minutes stirring constantly to cook the flour. Add the milk whisking constantly and very shortly you will have library paste. Whisk in the chicken stock and let it heat to a light boil. Reduce heat let it cook for 5 to 10 min until thick…If it gets too thick just add a little more chicken stock and if too thin just cook a little longer. You are looking for a “thick gravy” consistency. Add salt and pepper to taste. Turn it off and cover it while you do the next part.
Heat a large skillet over medium heat. Coat the bottom of pan with a couple big glugs of olive oil. Add the shallots or onion and sweat until translucent. Add garlic and continue cooking until the onions just start to brown on edges. Add the Rue to the skillet along with the peppers, oregano and cheese. Melt and cook until it all comes together into a nice thick cheese sauce. (use this same mix over pasta for some tasty Mac & Cheese)
Put all the broccoli and cauliflower in a large bowel and drizzle with olive oil to lightly coat. Toss with salt and pepper and dump into a glass baking dish. Roast veggies for 10 minutes at 350. Remove from oven and pour all (or some) of the cheese sauce over the veggies (depends on how many veggies you are making) and sprinkle with shredded parmesan cheese. Bake for approximately 30 more minutes. Check it at 20 min so you don’t scorch the cheese on top.