CHEESY MUSTARD ROAST CAULIFLOWER

For me, Cheesy Mustard Roast Cauliflower is the best way to eat this veg. Not only does this taste fabulous but it’s also comfort food and looks like a bit of a centerpiece when placed on a table and served family style. A whole cauliflower bathed in a creamy, cheesy, mustard sauce and baked until burnished then cut into wedges to serve as a side dish or as a main with some crusty bread and a simple garden salad. So perfect for vegetarians.

A bit more special that the standard cauliflower casserole bathed in cheese – also both comforting and really good but I think my Cheesy Mustard Roast Cauliflower is certainly more of a showstopper. And I make no apologies for my seemingly overly confident statement. I’m stating a fact. At the risk of sounding bossy, don’t want to take my word for it, make it and see for yourself – you must! Toodles, Lovoni xo

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CHEESY MUSTARD ROAST CAULIFLOWER

This for me is the most enjoyable way to eat cauliflower. It looks like a bit of a centerpiece when placed on a table and served family style. A whole cauliflower bathed in a creamy, cheesy, mustard sauce and baked until a light bronze. Cut into wedges and serve. This can be served as a side dish or as a main with some crusty bread and a simple garden salad.

Servings: 8

Calories: 219kcal

Author: Lovoni

Ingredients

US Customary – Metric

• 1 medium-large head of cauliflower
• 1/2 cup mayonnaise
• 1/2 cup grated cheddar cheese
• 1/2 cup grated Swiss cheese
• 1 cup finely grated Asiago cheese
• 2 tbsp prepared yellow mustard
• 1/2 tsp garlic powder
• 1/4 tsp ground nutmeg
• Pinch of sea salt and freshly ground pepper
• Crispy fried onions such as French’s and fresh chopped chives, for serving, optional

Instructions

• Preheat the oven to 450°F (225°C). Have a cast iron pan, dish or a baking dish ready to roast the cauliflower in. Trim the bottom of the cauliflower so it will sit flat in a pan. You can trim the excess green outer leaves but I leave some on because I think it helps to keep the cauliflower together.
• Bring a pot of water to a boil. Add a good pinch of salt and carefully add the cauliflower, stem side down into the water. Cook, covered for 8 minutes until the cauliflower is tender but still holding its shape. Drain well. Place into the pan or baking dish.
• In a small bowl, combine mayonnaise, all three cheeses, mustard, garlic powder, nutmeg, salt and pepper. Slather the mixture evenly all over the cauliflower. Roast, uncovered for 8 to 10 minutes until golden brown.
• Sprinkle with fried onions and chives (bacon would also be good). And serve immediately. Serves 8 as a side and 4 to 6 as a main.

Nutrition

Calories: 219kcal | Carbohydrates: 5g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 410mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 35mg | Calcium: 272mg | Iron: 1mg