Spicy Roasted Cauliflower with Cheese Sauce
User Reviews
5
Spicy Roasted Cauliflower with Cheese Sauce
Description
This recipe seasons frozen cauliflower with a blend of smoked paprika, garlic powder, cayenne pepper, salt, and freshly cracked black pepper before roasting in olive oil at 400ºF. The cauliflower is roasted for about 30 minutes, turning once to ensure even cooking and caramelization. The spices give the cauliflower a smoky, mildly spicy flavor.
Simultaneously, a quick cheese sauce is prepared by heating evaporated milk and butter, then slowly whisking in shredded sharp cheddar until smooth and melted. The sauce adds creamy richness that balances the roasted, spiced cauliflower pieces.
Serving the cauliflower with the warm cheese sauce creates a blend of textures and flavors: tender, slightly crisp cauliflower with a rich, cheesy topping that has subtle heat from the spices. The sauce may become grainy when cooled but reheating gently while whisking restores smoothness. Adding extra evaporated milk can adjust consistency if needed.
Ingredients
Spicy Roasted Cauliflower
- 1/2 Tbsp smoked paprika $0.15
- 1/4 tsp garlic powder $0.03
- 1/8 tsp cayenne pepper $0.03
- 1/4 tsp salt $0.02
- black pepper $0.03, freshly cracked
- 1 lb. cauliflower florets $1.59, frozen
- 1 Tbsp olive oil $0.13
Quick Cheese Sauce
- 1/2 cup evaporated milk $0.26
- 1 Tbsp butter $0.13
- 4 oz. cheddar cheese $0.90, sharp, shredded
Instructions
- Preheat the oven to 400ºF. In a small bowl combine the smoked paprika, garlic powder, cayenne, salt, and some freshly cracked pepper.
- 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.
- Transfer the seasoned cauliflower to the preheated oven and roast for 30 minutes, stirring once half way through.
- 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.
- 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.*
- 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.
Notes
- The cheese sauce may become grainy upon cooling but can be smoothed by reheating gently with whisking.
- If the sauce thickens too much, whisk in a small amount of evaporated milk to adjust the consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 493kcal | 25% |
| Carbohydrates | 20g | 7% |
| Protein | 22g | 44% |
| Fat | 38g | 58% |
| Sodium | 844mg | 35% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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