Saturday, July 24, 2010

Roasted Cauliflower and Cheese

FOUND IT: This is my creation. It's modified from my beer cheese mac and cheese.

I'm not a big fan of cauliflower but this is one way I'll eat it. If you add enough flavor (and get a good, fresh cauliflower), then it's like a good mac and cheese with cauliflower instead of pasta.

  • 1 head of cauliflower, cut into bite size florets or smaller.
  • 1/2 lb sharp cheddar, shredded
  • 3/4 cup milk
  • 1/4 cup beer
  • 3 tbsp flour
  • 2 tbsp butter, cut into small chunks
  • 1 tsp dry mustard
  • 1 tbsp hot sauce
  • 1/2 tsp nutmeg
  • salt, pepper and garlic powder to taste
Spread the cauliflower in a single layer on a cookie sheet, and drizzle with some olive oil. Sprinkle on garlic powder, salt and pepper and bake at 350 for 20 minutes or so.

Combine the milk, beer, flour, mustard, hot sauce, nutmeg and some salt and pepper in a small-medium saucepan, and whisk together. Once everything is whisked in, add the butter and cook over medium-low heat until the butter melts and the mixture thickens, roughly 3-5 minutes. Remove from the heat and add the cheese, stirring until it melts in.

Combine the cheese sauce and cauliflower in an oven-safe, coverable container, sprinkle more cheese on top if you have any, and bake at 350 for 15 minutes.

No comments: