Roasted Cauliflower With Cheddar Cheese Sauce Recipes

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CAULIFLOWER WITH CHEESE SAUCE



Cauliflower with Cheese Sauce image

This is an easy recipe for cauliflower cheese but it's pretty versatile. You can use the cheese sauce with any vegetables you have handy. I often put a layer of cooked kale or broccoli on the bottom, then arrange the cooked cauliflower florets on top. You can change the flavor of the sauce by adding different cheeses you might have in your fridge. It takes a bit of elbow work to make the sauce but it's worth it. This is delicious served with roast beef or lamb.

Provided by Ita

Categories     Side Dish     Vegetables     Cauliflower

Time 48m

Yield 6

Number Of Ingredients 7

1 head cauliflower, broken into florets
¼ cup butter
¼ cup all-purpose flour
1 ¾ cups 1% milk
2 ounces Parmesan cheese, grated
salt and ground black pepper to taste
2 ounces mature Cheddar cheese, grated

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place cauliflower in a large pot and pour in enough water to cover; bring to a boil and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a baking dish.
  • Melt butter in a small saucepan over low heat. Add flour and mix using a whisk or wooden spoon until smooth and mixture pulls away from the side of the saucepan, 2 to 3 minutes. Pour in milk, a little at a time, and whisk continuously until sauce is thickened but still pourable, 3 to 4 minutes.
  • Stir Parmesan cheese into sauce until melted; season with salt and pepper. Pour sauce over all of the cauliflower. Sprinkle Cheddar cheese over the top.
  • Bake in the preheated oven until cheese is golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 220 calories, Carbohydrate 13.1 g, Cholesterol 41.4 mg, Fat 14.3 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 8.9 g, Sodium 349.8 mg, Sugar 2.5 g

ROASTED CAULIFLOWER WITH CHEESE



Roasted Cauliflower with Cheese image

This roasted cauliflower with cheese recipe is a twist on traditional roasted cauliflower given to me (reluctantly!) by my neighbor, and it's delicious! I hope you enjoy it as much as we do.

Provided by henderdeb

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 1h5m

Yield 4

Number Of Ingredients 6

1 head cauliflower, broken into florets
1 white onion, diced
4 cloves garlic, minced, or more to taste
⅓ cup olive oil
¼ cup grated Parmesan cheese, or to taste
¼ cup grated Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine cauliflower, onion, and garlic in a bowl. Add olive oil, Parmesan cheese, and Cheddar cheese and stir to coat. Arrange on the prepared baking sheet.
  • Cook in the preheated oven until lightly browned, 35 to 45 minutes.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 11.5 g, Cholesterol 11.8 mg, Fat 22 g, Fiber 4.1 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 165.4 mg, Sugar 4.7 g

ROASTED CAULIFLOWER WITH CHEDDAR CHEESE SAUCE



Roasted Cauliflower with Cheddar Cheese Sauce image

Categories     Side     Roast     St. Patrick's Day     Cheddar     Cauliflower     Winter     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 large head cauliflower (about 1 pound total)
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/8 teaspoon fine sea salt
2 cups whole milk
10 ounces Cheddar cheese or similar, grated (about 1 1/4 cup)
Special Equipment
12- by 8-inch baking dish

Steps:

  • Position a rack in the middle of the oven and preheat to 375°F. Arrange a steamer rack over a large pot of boiling water.
  • Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes. Transfer to a large bowl to cool. Once the cauliflower is cool enough to handle, use your hands to gently break the florets from the thick central stalk-try to break the cauliflower into large florets rather than small pieces. Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside.
  • In a large heavy saucepan over moderate heat, melt the butter. Reduce the heat to low, add the flour and salt, and whisk until both are incorporated and the mixture turns golden brown, about 2 minutes. Raise the heat to moderate and add the milk, whisking constantly, until a smooth sauce forms (the sauce should be thick and glossy, but still runny), about 5 minutes. (If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved.) Add 1 cup of the grated cheese and whisk until melted, about 1 minute. Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Sprinkle with the remaining 1/4 cup cheese and season with pepper, then bake until the cauliflower is golden brown and the cheese sauce is bubbling, about 30 minutes.

ROASTED CAULIFLOWER WITH CHEDDAR



Roasted Cauliflower with Cheddar image

This side goes well with grilled steak, meatloaf, lamb chops, or roasted lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

1 head cauliflower, cut into medium florets
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 cup grated cheddar (4 ounces)

Steps:

  • Preheat oven to 450 degrees. On a rimmed bakingsheet, toss cauliflower with oil and season with salt and pepper. Cook until tender, about 20minutes, tossing halfway through. Pushcauliflower to center of sheet and top with grated cheddar. Return to oven and cook until cheese melts, about 2 minutes. Toss again before serving.

Nutrition Facts : Calories 182 g, Fat 13 g, Fiber 3 g, Protein 9 g

WHOLE ROASTED CAULIFLOWER WITH CHEDDAR BEER SAUCE



Whole Roasted Cauliflower With Cheddar Beer Sauce image

Simmer your dinner vegetables in butter and olive oil and serve them in a homemade Cheddar Beer Sauce and they'll make you beautiful!

Provided by Lizzymommy

Categories     Cheese

Time 45m

Yield 1 head of cauliflower, 4 serving(s)

Number Of Ingredients 20

10 cups water
3 tablespoons kosher salt
1/3 cup olive oil, plus more for drizzling
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon granulated sugar
2 teaspoons crushed red pepper flakes
2 teaspoons whole black peppercorns
1 bay leaf
1 head cauliflower, leaves removed
1 teaspoon smoked paprika
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup whole milk
3/4 cup beer (something light like a pilsner or amber)
2 teaspoons Worcestershire sauce
2 teaspoons spicy brown mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups sharp cheddar cheese, grated

Steps:

  • To make the cauliflower, pour water into a large pot and bring to a boil. Once boiling, add the salt, olive oil, lemon juice, butter, sugar, red pepper flakes, peppercorns, and bay leaf. Stir until butter has melted.
  • Gently lower the cauliflower into the simmering water. The cauliflower should simmer top down in the liquid. No need to stir much. Just let it simmer away for 15 minutes or until very soft. To test the softness, insert a thin knife into the cauliflower. The knife should meet no resistance.
  • While the cauliflower simmers, place a rack in the center of the oven and preheat oven to 450 degrees F.
  • Carefully lift the cauliflower from the water and place in a colander to drain.
  • Place warm cauliflower in a pie plate. Drizzle generously with olive oil. Sprinkle with smoked paprika.
  • Roast for 30 minutes, rotating the pan two or three times during baking.
  • To extra brown the cauliflower, turn the oven to broil and roast for 3 to 5 more minutes. Keep an eye on the cauliflower to ensure it doesn't burn too much.
  • Remove from the oven and allow to cool while you make the cheese sauce. The cauliflower will be piping hot.
  • To make the Cheddar Beer Sauce, heat butter in a small sauce pot over medium-high heat. Add the flour and whisk together to form a paste and cook for a few seconds to develop a nutty aroma.
  • Slowly stream in the milk and whisk until thickened, about 2 minutes. Add the beer and Worcestershire sauce and whisk until smooth, well incorporated and thickened, about 5 minutes.
  • Add the mustard and season with salt and pepper. Remove from heat and add the cheese. Stir with a wooden spoon until melted and smooth.
  • To serve, place warm cauliflower in a serving dish. Pour the warm cheddar beer sauce around the cauliflower and serve. Enjoy!
  • recipe inspired by, and adapted from Domenica Restaurant in New Orleans.

Nutrition Facts : Calories 598.8, Fat 49.9, SaturatedFat 22.4, Cholesterol 92.9, Sodium 6059.6, Carbohydrate 19.3, Fiber 3.5, Sugar 8.6, Protein 18.9

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ROASTED CAULIFLOWER WITH CHEDDAR CHEESE SAUCE | …
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