Prep time: Hands-on time: 45 minutes, Oven/simmering time: 1 hour 30-40 minutes, plus chilling time
Serving: 6 Servings of Cheesy Deliciousness
There’s something about making this Roasted Cauliflower with a Tasty Cheese Sauce recipe that distinguishes it from my other favorites. Although the prep time for this delicious meal is a little longer than usual, the process is much simpler than it sounds.
Cauliflower’s unique texture and ability to absorb flavors are two qualities that set it apart from other vegetables. As a result, it’s a versatile vegetable that can be used as a nutritious main course or as a gluten-free or low-carb alternative. Cauliflower can even make a tasty addition to certain desserts!
So, let’s get started. Here’s everything we’ll need to make the perfect Roasted Cauliflower with a Tasty Cheesy Sauce.
Key Gout-Fighting Ingredients
Aside from tasting delicious, cauliflower is a nutritious and healthy vegetable. They also include unique plant components that may aid in the treatment of a variety of ailments, including cancer and heart disease. Not only that, but cauliflower is frequently touted as a weight-loss aid, and it’s quite simple to incorporate into your diet.
Here are some of the many gout-friendly benefits that consuming cauliflower regularly can provide:
- Chock full of nutrients: Cauliflower is low in calories and abundant in vitamins. Cauliflower provides practically every vitamin and mineral your body needs.
- Lots of fiber: Cauliflower has 3 grams of fiber per cup, which is 10% of your daily requirement. Fiber is essential because it feeds the good bacteria in your gut, which aids in the reduction of inflammation and the improvement of digestion.
- A reliable source of antioxidants: Cauliflower contains antioxidants that protect cells from free radicals and inflammation.
Leeks are related to onions, scallions, chives, shallots, and garlic. They have a milder, somewhat sweeter flavor and a creamier texture when cooked, like a huge green onion. Leeks come in a variety of types that are both nutritious and beneficial to one’s health.
Here’s a sample of the many powerful benefits that leeks can provide:
- Weight loss: This vegetable has a low calorie per serving, with 31 calories per 3.5 ounces (100 grams) of cooked leeks. Vegetarian diets are consistently associated with weight loss or reduced weight gain over time, according to studies.
- Has tons of beneficial compounds: Leeks are high in antioxidants, particularly polyphenols and sulfur compounds.
- Improves heart health and helps reduce inflammation: Leeks belong to the alliums family of vegetables. They have been shown in studies to be particularly effective, and may lower the risk of heart disease and stroke.
Ingredients for Roasted Cauliflower With a Tasty Cheesy Sauce
Before we start, it is highly recommended to get a food processor to prepare this dish.
To Prepare the Roasted Cauliflower:
- 1 head of cauliflower, huge (with leaves if possible)
- Crumb coating for the cheese
- 85g of Emmental cheese (vegetarian), roughly sliced
- 140g of freshly prepared breadcrumbs
- 25g of grated vegetarian parmesan-style hard cheese
- 50g of softened butter
- 115g of melted butter
- Garnish with fresh thyme leaves (optional)
- 2g fresh thyme, chopped (about 7 sprigs)
To Prepare the Cheesy Sauce:
- 60g of grated vegetarian Emmental cheese
- 250g of grated vegetarian cheddar
- 85g of butter
Ingredients for the creamed leeks:
- 50g of butter
- 500g leeks, washed and thinly sliced after removing the green parts.
- 100ml of single cream
- 1 tablespoon wholegrain mustard
- 1 lemon, finely grated
Let’s switch on the oven and set the temperature to around 200°C/180°C fan/gas 6. Let’s start by removing the cauliflower’s rough outer layer of leaves. You only want to keep the little, fragile leaves. Cut the base of your cauliflower flat to keep it from rolling around. Place the cauliflower in a roasting pan, upright.
Take your 50g of butter and spread it all over the cauliflower, being sure to season it well with salt and pepper. When finished, wrap it in foil and set it aside.
Remove the foil after 20 minutes of roasting and baste it with buttery juices. Return it to the oven, uncovered this time, for another 20-30 minutes, or until the cauliflower has softened and caramelized. Allow time for it to cool.
In a food processor, combine the breadcrumbs, both kinds of cheese, and thyme to make the cheese crumb coating. Then gently mix in the melted butter to make a nice combination. Manually work it until it forms a nice coating, then pour it over the cauliflower, covering it from top to bottom.
To prepare the cheese sauce, mix the 250g cheddar and 250ml water in a small saucepan over low heat. Cook on low heat for 1 hour to allow the cheese to melt slowly. Strain the cheese water into a measuring jug using a strainer; you should have about 250ml.
Remove and discard the solids from the sieve. Return the cheese water from the jug to the pan, along with 85 grams of butter and 60 grams of shredded Emmental cheese, and simmer for another 30 minutes on low heat.
Make sure to whisk it sometimes until you get a flavorful sauce. There’s no need to strain it this time; just keep it heated until the cauliflower is ready to be served.
In the meantime, preheat the oven to 200°C/180°C fan/gas 6 and bake the chilled cauliflower for 20-30 minutes, or until golden brown.
In a large saucepan, melt the 50g of butter for the creamed leeks. Then, over low heat, add the sliced leeks and cook until softened. Increase the heat to high and continue to cook until the cream has been reduced by half.
Season with salt and pepper to taste after adding the mustard and lemon zest. Place in a serving dish that has been warmed.
Get ready for a memorable dining experience!
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