Roasted Cauliflower With Cheese Recipes

Steps:

• Preheat oven to 450 degrees.
• In large bowl, combine cauliflower, oil, salt and pepper; toss to combine.
• Transfer cauliflower to large baking sheet and spread into a single layer.
• Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes.
• Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix.
• This is 1 point per each serving.
• Each serving is 3/4 cup.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine cauliflower, onion, and garlic in a bowl. Add olive oil, Parmesan cheese, and Cheddar cheese and stir to coat. Arrange on the prepared baking sheet.
• Cook in the preheated oven until lightly browned, 35 to 45 minutes.

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

Steps:

• Preheat oven to 400°.
• In a large bowl, toss together cauliflower florets, olive oil and salt and pepper.
• Transfer to large rimmed baking sheet.
• Roast, stirring occasionally for 30 minutes or until tender.
• Near the end of roasting time, in medium saucepan, melt butter over medium heat, whisk in flour until blended and slightly browned.
• Gradually whisk in the milk until smooth.
• Add salt and pepper and simmer for 3 minutes, whisking occasionally.
• Remove pan from heat and whisk in cheese until melted and well blended.
• Place cauliflower on serving platter and spoon sauce on top.
• Sprinkle with parsley for garnish.

Steps:

• Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
• Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
• Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
• Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
• Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
• Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Steps:

• Heat the oven to 210C/190C fan/gas 7. Tip the cauliflower into a shallow baking dish and toss with the oil, cayenne and a pinch of salt. Scatter with half the parmesan and roast for 20 mins until crisp and golden. Toss the florets, then sprinkle with more (but not all) of the parmesan and roast for 10 mins more until starting to char a little. Set aside.
• While the cauliflower is roasting, make the sauce. Heat the butter in a saucepan over a medium heat until frothy. Scatter over and stir in the flour, cooking for 3 mins until you have a sandy paste, then add the milk, a splash at a time, keeping it at a simmer and whisking between each addition until smooth. Once all the milk has been added, continue to cook the sauce gently, stirring occasionally for 15 mins until thickened and silky, then stir through the mustard powder and yeast extract, if using. Remove from the heat and add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. At this point stir in the cubed cheese and season with nutmeg and salt, if needed.
• Pour the sauce over the cauliflower in the baking dish to fully coat it. Mix the breadcrumbs with the remaining parmesan, then scatter this over the cauliflower cheese and bake for 20 mins. Sprinkle with the crispy onions and bake for a further 10 mins until bubbling and deep golden. Serve in warm and melting scoops from the baking dish.

Steps:

• Let bechamel sauce cool 10 minutes, then whisk in cheese, Dijon mustard, Worcestershire sauce, and cayenne. Cover cheese sauce and keep warm.
• Preheat oven to 450 degrees. On a rimmed baking sheet, toss cauliflower, with extra-virgin olive oil; season with coarse salt and ground pepper. Roast until tender but not mushy, 20 minutes, stirring halfway through. Serve cauliflower topped with cheese sauce.

Steps:

• Heat oven to 450ºF.
• Combine first 5 ingredients; spread onto foil-covered rimmed baking sheet.
• Bake 40 min., stirring after 20 min.
• Add sour cream to vegetable mixture; mix well. Top with cheese; bake 5 min. or until melted.

Steps:

• Preheat oven to 450 degrees. On a rimmed bakingsheet, toss cauliflower with oil and season with salt and pepper. Cook until tender, about 20minutes, tossing halfway through. Pushcauliflower to center of sheet and top with grated cheddar. Return to oven and cook until cheese melts, about 2 minutes. Toss again before serving.