Roasted Cauliflower With Cheddar Cheese Sauce
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
60
Spice
45
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 tbsps
Unsalted Butter (1/2 stick)1 cup
All-Purpose Flour1 tsp
Fine Sea Salt2 cups
Whole Milk280 g
Cheddar CheeseDirections:
1
Position a rack in the middle of the oven and preheat to 375°F
2
Arrange a steamer rack over a large pot of boiling water
3
Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes
4
Transfer to a large bowl to cool
5
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
6
Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside
7
In a large heavy saucepan over moderate heat, melt the butter
8
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
9
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
10
(If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved
11
) Add 1 cup of the grated cheese and whisk until melted, about 1 minute
12
Pour the cheese sauce over the cauliflower, making sure to cover all the florets
13
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
14
Position a rack in the middle of the oven and preheat to 375°F
15
Arrange a steamer rack over a large pot of boiling water
16
Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes
17
Transfer to a large bowl to cool
18
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
19
Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside
20
In a large heavy saucepan over moderate heat, melt the butter
21
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
22
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
23
(If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved
24
) Add 1 cup of the grated cheese and whisk until melted, about 1 minute
25
Pour the cheese sauce over the cauliflower, making sure to cover all the florets
26
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