SPICY ROASTED
CAULIFLOWER WITH CHEESE SAUCE
If you’re trying to cut carbs, try
this Spicy Roasted Cauliflower with Cheese Sauce to get your rich, creamy,
cheesy fix!
Total Cost $3.26
recipe / $1.63 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings
INGREDIENTS
SPICY ROASTED CAULIFLOWER
·
1/2 Tbsp smoked paprika
·
1/4 tsp garlic powder
·
1/8 tsp cayenne pepper
·
1/4 tsp salt
·
Freshly cracked pepper
·
1 lb. frozen cauliflower florets
·
1 Tbsp olive oil
QUICK CHEESE SAUCE
·
1/2 cup evaporated milk
·
1 Tbsp butter
·
4 oz. sharp cheddar, shredded
INSTRUCTIONS
1.
Preheat the oven to 400ºF. In a small
bowl combine the smoked paprika, garlic powder, cayenne, salt, and some freshly
cracked pepper.
2.
Spread the frozen cauliflower florets
out onto a baking sheet (no need to thaw first), then drizzle with olive oil
and sprinkle the spices over top. Toss the cauliflower in the oil and spices
until they are fairly evenly coated.
3.
Transfer the seasoned cauliflower to
the preheated oven and roast for 30 minutes, stirring once half way through.
4.
About half way through the roasting
time, begin the cheese sauce. Add the evaporated milk and butter to a small
sauce pot. Heat over medium, while stirring, until the butter has melted and
the evaporated milk is hot. This should only take a couple of minutes.
5.
Turn the heat under the evaporated
milk to LOW and begin whisking in the shredded cheddar, one handful at a time,
making sure the cheese is fully melted before adding the next handful. Once all
the cheese is melted into the evaporated milk the sauce will thicken. If it's
still very liquidy, keep the sauce over low heat and whisk constantly until it
thickens. Often the cheese appears to be completely melted, but it has not yet
totally emulsified. Remove the cheese sauce from the heat until ready to
serve.*
6.
Once the cauliflower has finished
roasting, divide it into bowls or place it in a serving platter, then pour the
cheese sauce over top. Serve immediately.
RECIPE NOTES
*This cheese sauce does get a little
grainy as it cools, but can be smoothed out again by gently heating while
whisking. If the sauce gets too thick, simply whisk in another splash of
evaporated milk.
Source https://www.budgetbytes.com
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