Roasting intensifies the delicate flavor of this vegetable, lending it a sweet, nutty flavor and creamy texture. The dry cooking technique far surpasses boiling, which can leave cauliflower soggy, bland, and depleted of nutrients.

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Oxmoor House

Recipe Summary

total:
40 mins
Yield:
Serves 6 (serving size: 1 slice cauliflower and about 2 tablespoons sauce)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • Place cauliflower on a large cutting board, stalk end down; cut lengthwise into 6 planks (about 1 inch thick).

  • Place cauliflower on a large baking sheet coated with cooking spray. (You will have long cross sections as well as florets.) Spray cauliflower with cooking spray. Bake at 425° for 30 minutes or until cauliflower is tender and browned, turning after 15 minutes. Remove cauliflower to a serving platter. Sprinkle with salt.

  • Place flour in a small saucepan. Gradually add milk and salt, stirring constantly with a whisk until blended. Place over low heat; cook until thick (about 5 minutes), stirring constantly. Remove from heat; add cheeses, stirring with a whisk until cheese melts and sauce thickens. Keep warm.

  • Drizzle cheese sauce over cauliflower. Sprinkle with parsley.

  • Lighten Up Enticement for picky eaters Although these roasted florets are fantastic on their own, no one (especially not kids) can resist them when dunked into a few spoonfuls of simple Mornay sauce. My version uses low-fat milk and a reduced amount of cheese to lower the calories.

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Nutrition Facts

108 calories; fat 3g; saturated fat 1.7g; mono fat 1g; poly fat 0.2g; protein 7.9g; carbohydrates 14.1g; fiber 4.7g; cholesterol 10mg; iron 1mg; sodium 268mg; calcium 156mg.
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