CAULIFLOWER CHEESE

Whole Roasted

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Ingredients:

1 whole cauliflower (or cut in half, depending on size)
Olive oil
Salt and pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon mustard
1 ½ cups strong cheddar cheese, shredded
Optional extras: miso, hot sauce, chili oil, fresh parsley

Prep the Cauliflower:

Bring a large pot of salted water to a boil. Add the whole (or halved) cauliflower, stem side down, and boil for about 5-7 minutes until just tender. Carefully remove and drain.

Roast the Cauliflower:

Place the cauliflower in a baking dish or on a tray. Drizzle generously with olive oil, season with salt and pepper, and roast in the oven or air fryer at 400°F (200°C) for 25–30 minutes, or until golden and crisping on the edges.

Make the Roux:

While the cauliflower roasts, melt the butter in a saucepan over medium heat. Add the flour and stir constantly for 1-2 minutes to cook out the raw taste.

Make the Béchamel:

Gradually add the milk, whisking continuously until the sauce thickens and becomes smooth. Stir in the mustard, cheddar cheese, salt, and pepper. You can also mix in extras like miso or hot sauce here for added depth.

Assemble & Serve:

Pour the cheese sauce over the roasted cauliflower or serve it on the side for dipping. Drizzle with chili oil, sprinkle with chopped parsley, and serve warm. Perfect as a showstopper side or a hearty vegetarian main.