Name: Roasted Cauliflower with Herbed Cheese Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 head cauliflower; 8 cups water; 2 cups white wine; 6 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 3 tbsp lemon juice; 2 tbsp heavy cream; 2 tbsp butter; 1 tsp paprika; 1 bay leaf; 1/2 cup manchego (shredded); 1/2 cup sour cream; 2 tbsp cream cheese; 1 tsp basil; 2 tbsp olive oil

Recipe Print Comments

Cauliflower is one of my all-time favorite vegetables. It’s often overlooked, I think, but really shouldn’t be. It’s incredibly versatile and hearty—this dish can easily be a meal itself. I served it as an appetizer before dinner, and it was a big hit. The cauliflower itself is super-flavorful, from the water bath and then the roasting—and the cheese sauce just really takes it over the top.

A recipe for roasted cauliflower with herbed cheese sauce.

This is a great addition to a brunch menu. It’s also good party food—you can cut up the cauliflower into pieces and stick a toothpick in them, and they become delightful finger food. It’s also a great side dish with dinner, and perfect fare for a vegetarian guest.

Roasted Cauliflower with Herbed Cheese Sauce

Cauliflower is one of my all-time favorite vegetables. It’s often overlooked, I think, but really shouldn’t be. It’s incredibly versatile and hearty—this dish can easily be a meal itself.

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Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: servings

Calories: 372kcal

Author: Ben Rayl

Ingredients

for the cauliflower:

1 head cauliflower
8 cups water
2 cups white wine
6 tablespoon olive oil
2 teaspoon salt
1 teaspoon black pepper
3 tablespoon lemon juice
2 tablespoon heavy cream
2 tablespoon butter
1 teaspoon paprika
1 bay leaf

for the cheese sauce:

½ cup manchego - shredded
½ cup sour cream
2 tablespoon cream cheese
1 teaspoon basil
2 tablespoon olive oil

Instructions

for the cauliflower:

Preheat oven to 475°.
Clean the cauliflower by removing all of the leaves. Rub the cauliflower all over with a little olive oil, sprinkle with salt, and set aside.
Put the water in a large pot on the stove, add the remaining ingredients, stir well, then bring to a boil. Add the cauliflower and reduce the heat, allowing it to simmer for about 15 - 20 minutes, or until a knife inserts easily into the center.
Remove the cauliflower to a colander and allow to drain. Put the cauliflower on a large roasting sheet, and roast in the oven until browned - turning the sheet occasionally. It should take about 40 minutes.

for the herbed cheese:

Mix the shredded cheese and sour cream together in a microwave safe bowl and microwave on high for about 1 minute. Use a fork to whisk in the cream cheese, basil and olive oil - then put the cheese mixture in a serving dish.
Sprinkle the roasted cauliflower with some sea salt, and serve with the cheese sauce on the side.