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
Ingredients
- 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