Brad's cheddar roasted cauliflower. Made this as part of Easter dinner and it was a big hit with everyone, including picky teens and people who usually don't like cauliflower. We know you missed us last week, so we got something a little extra cheesy and delicious for you this week. I used smoked scamorza cheese instead of cheddar and left out the rosemary still a very nice soup.
Because the cauliflower is roasted it lend a little sweetness and that wonderful taste of browned food to the mix! But don't just make if for your guests, it's easy enough to. Roasted cauliflower was quite a recent revelation to me, and its really rather good. You can cook Brad's cheddar roasted cauliflower using 5 ingredients and 4 steps. Here is how you cook that.
Ingredients of Brad's cheddar roasted cauliflower
- Prepare 1 of medium head of cauliflower.
- You need 2 tbs of olive oil.
- Prepare 1 tbs of Montreal steak seasoning.
- You need 2 tbs of garlic butter.
- It’s 1 cup of cheddar cheese.
So here I've incorporated it into a cheesy soufflé to turn cauliflower cheese into something a little more elegant. I like the idea of having an unexpected texture at the bottom of a soufflé dish, and roasting cauliflower. Wrap cauliflower in a clean dish towel, then turn it upside down and bang it against the surface of your counter until you feel the cauliflower crack (be sure to rotate to break it up on all sides). Mustard & Cheddar Roasted Cauliflower. by: thefood.
Brad's cheddar roasted cauliflower instructions
- Cut cauliflower into large florets. Place in a 9×11 baking dish. Drizzle with oil. Sprinkle seasoning over the top. Stir well..
- Place in a 400 degree oven on the middle rack. Bake 30-45 minutes. Stir every 10 minutes..
- When a fork pierces cauliflower easily, remove from oven..
- Immediately add garlic butter. Stir until well incorporated. Top with cheese. Return to oven for five minutes or when cheese is well melted. Serve immediately. Enjoy..
Toss cauliflower with mayonaise mixture ensuring that each piece is thoroughly coated (I usually mix it with my hands) and spread evenly over large baking sheet (you may want to spray the sheet first with non-stick oil). The soup seems to have a lot of room for improvising and I think a touch of white wine or sherry would be good. We had some left over roast chicken so added that at the last minute [after blending] and had a full meal with a salad. Take flavorful roasted cauliflower and blend it with sharp white cheddar to create this luxuriously smooth and creamy soup. I think you could call But I much prefer cauliflower roasted, as I do most vegetables.
