Whole Roasted Cauliflower with Cheddar Sauce
Prep Time
Serves
Cooking Mode
1 head cauliflower, stem and leaves removed
2 tbsp olive oil
2 tbsp Dijon mustard
1 tsp salt, divided
¼ cup butter
¼ cup all-purpose flour
2 cups milk
2 cups shredded sharp Cheddar cheese, such as Avonlea Clothbound
2 tbsp chopped fresh chives (optional)
1 head cauliflower, stem and leaves removed
2 tbsp olive oil
2 tbsp Dijon mustard
1 tsp salt, divided
¼ cup butter
¼ cup all-purpose flour
2 cups milk
2 cups shredded sharp Cheddar cheese, such as Avonlea Clothbound
2 tbsp chopped fresh chives (optional)
Directions
1Preheat oven to 450°F (230°C). Place cauliflower (florets-side up) on a foil-lined baking sheet. In small bowl, whisk together olive oil, mustard and 1/2 tsp (2 mL) of salt. Brush oil mixture on cauliflower.
2Cover baking sheet and cauliflower tightly with foil. Bake in preheated oven 30 min. Uncover and continue to bake another 30 min., or until cauliflower is golden brown and can be easily pierced with a knife.
3Meanwhile, melt the butter in a saucepan over medium-high heat. Whisk in flour and cook 30 sec. Gradually whisk in milk and remaining salt until smooth. Bring to a boil, reduce heat to medium-low and whisk continuously until sauce has thickened, approx. 4 min.
4Remove sauce from heat and stir in cheese until melted. Stir in chives (if using). Slice cauliflower into pieces or wedges and serve with cheese sauce.
Disclaimer
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Personal Note
Personal Note
