Cauliflower Cheese

I have been watching a lot of baby-led weaning videos for more ideas on what to feed my little girl. A British lady mentioned this dish and it sounded intriguing. She made hers as a soft puree, which didn’t appeal to me, so I roasted my broccoli and added an American spin to my cheese sauce.

5.0 from 1 reviews

Cauliflower Cheese

 

Print

Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Creamy, comforting cheese sauce baked onto peppery roasted cauliflower.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 1 head of fresh cauliflower, cut into large florets
• 2 tbsp oil
• 1 tbsp garlic powder
• 1 tbsp ground black pepper
• 1 tbsp ground mustard
• ¼ cup grated parmesan cheese
• 1 tbsp cornstarch
• 2 cups shredded cheese
• 1 cup heavy cream
• 1 cup water
• 1 tbsp Frank’s Hot Sauce

Instructions

1. Preheat oven to 425 degrees.
2. On a foil-lined baking sheet, mix cauliflower, oil, garlic powder, black pepper, ground mustard and parmesan cheese until all of the cauliflower is well-coated.
3. Roast for 20 minutes.
4. In a small pot, add cornstarch, shredded cheese (I like to mix up the cornstarch and cheese as it helps distribute the cornstarch evenly), cream, water and hot sauce.
5. Cook on medium high heat, stirring frequently, until cheese has melted and sauce has thickened, approximately 5 minutes.
6. Place the roasted cauliflower in a greased casserole dish.
7. Top with the cheese sauce.
8. Bake for an additional 15 minutes, until the cheese is golden and bubbly.

Nutrition Information

Calories: 440 Fat: 37.6 Saturated fat: 19.8 Carbohydrates: 10.5 Sugar: 2.6 Sodium: 386 Fiber: 2.7 Protein: 17.2 Cholesterol: 100

3.5.3208

Get together:

• 1 head of fresh cauliflower, cut into large florets
• 2 tbsp oil
• 1 tbsp garlic powder
• 1 tbsp ground black pepper
• 1 tbsp ground mustard
• ¼ cup grated parmesan cheese
• 1 tbsp cornstarch
• 2 cups shredded cheese
• 1 cup heavy cream
• 1 cup water
• 1 tbsp Frank’s Hot Sauce

Preheat oven to 425 degrees.

On a foil-lined baking sheet, mix cauliflower, oil, garlic powder, black pepper, ground mustard and parmesan cheese until all of the cauliflower is well-coated.

Roast for 20 minutes.

In a small pot, add cornstarch, shredded cheese (I like to mix up the cornstarch and cheese as it helps distribute the cornstarch evenly)…

cream, water and hot sauce.

Cook on medium high heat, stirring frequently, until cheese has melted and sauce has thickened, approximately 5 minutes.

Place the roasted cauliflower in a greased casserole dish.

Top with the cheese sauce.

Bake for an additional 15 minutes, until the cheese is golden and bubbly.

It’s so creamy and warm and comforting. Roasting the cauliflower prevents it from tasting like a bowl of mush. You can eat it in a bowl all by itself, or serve it with something simple like browned ground beef or grilled drumsticks.