Roasted Cauliflower with Cheddar Beer Sauce
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1 head fresh cauliflower, (about 1 kilo / 2 1/2 lbs)
- 2 tablespoons vegetable oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 medium shallots, finely diced
- 2 teaspoons all purpose flour
- 1/2 cup Irish ale, or your favorite beer
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups Cheddar cheese, shredded, (6 oz / 170 g)
Instructions
- Trim the cauliflower and cut into 1/2 inch florets. Place the cauliflower in a medium bowl.
- Preheat your oven to 230° F (450° F), line a large baking sheet with foil.
- To the cauliflower, add 1 tablespoon of oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and toss the cauliflower to coat.
- Spread the cauliflower in a single layer on the baking sheet. Bake 25 minutes or until it is tender and lightly browned. While cooking use a spatula and turn the cauliflower.
- While the cauliflower is cooking, prepare the sauce. To a medium sauce pan, add the remaining 1 tablespoon of oil and put over medium heat, when hot, add the shallots and cook 3-4 minutes or until tender and translucent, stirring often.
- Add the flour, remaining 1/4 teaspoon of salt, and stir and cook 1 minute.
- Add the ale, mustard, Worcestershire sauce, stir and bring to a simmer on medium high heat. Reduce heat to medium low.
- Add the cheese 1/4 cup at a time and stir until smooth before adding the next 1/4 cup. After all cheese is added, keep warm, stirring occasionally, until the cauliflower is done.
- Transfer the roasted cauliflower to a serving bowl or platter, top with cheese sauce. Serve as a side dish with any meal, enjoy.
Notes
Low cost per serving.
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