Roasted Cauliflower And Peas With Chutney Cheese Sauce Recipes

ROASTED CAULIFLOWER AND CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

ROASTED CAULIFLOWER AND PEAS WITH CHUTNEY CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees. Toss cauliflower with oil, salt and pepper. Arrange in a single layer on a baking sheet. Roast until almost tender and browning around the edges, about 30 minutes. Add peas to pan and stir to combine. Roast until peas are heated through, about 5 minutes more.
• About halfway through cauliflower cooking time, prepare cheese sauce: Melt butter in a large saucepan over medium-high heat. Add flour and cook, stirring, until mixture is pale golden, about 1 minute. Whisking constantly, slowly add milk until fully incorporated. Bring to a boil and cook until thickened, about 3 minutes. Whisk in cheese, a little at a time (adding too much at once can cause sauce to break and become grainy), until smooth. Stir in chutney, dry mustard, salt and pepper.
• Serve vegetables and sauce over rice; garnish with cilantro.

ROASTED CAULIFLOWER WITH CHEDDAR CHEESE SAUCE

Steps:

• Position a rack in the middle of the oven and preheat to 375°F. Arrange a steamer rack over a large pot of boiling water.
• Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes. Transfer to a large bowl to cool. Once the cauliflower is cool enough to handle, use your hands to gently break the florets from the thick central stalk-try to break the cauliflower into large florets rather than small pieces. Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside.
• In a large heavy saucepan over moderate heat, melt the butter. Reduce the heat to low, add the flour and salt, and whisk until both are incorporated and the mixture turns golden brown, about 2 minutes. Raise the heat to moderate and add the milk, whisking constantly, until a smooth sauce forms (the sauce should be thick and glossy, but still runny), about 5 minutes. (If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved.) Add 1 cup of the grated cheese and whisk until melted, about 1 minute. Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Sprinkle with the remaining 1/4 cup cheese and season with pepper, then bake until the cauliflower is golden brown and the cheese sauce is bubbling, about 30 minutes.

CHEESY CAULIFLOWER WITH PEAS

Steps:

• In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.

ROASTED CAULIFLOWER WITH CHEESE SAUCE

Steps:

• Preheat oven to 400°.
• In a large bowl, toss together cauliflower florets, olive oil and salt and pepper.
• Transfer to large rimmed baking sheet.
• Roast, stirring occasionally for 30 minutes or until tender.
• Near the end of roasting time, in medium saucepan, melt butter over medium heat, whisk in flour until blended and slightly browned.
• Gradually whisk in the milk until smooth.
• Add salt and pepper and simmer for 3 minutes, whisking occasionally.
• Remove pan from heat and whisk in cheese until melted and well blended.
• Place cauliflower on serving platter and spoon sauce on top.
• Sprinkle with parsley for garnish.

WHOLE ROASTED CAULIFLOWER WITH GREEN PEA CHUTNEY

Steps:

• Bake the cauliflower: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Place the cauliflower on the prepared baking sheet, evenly drizzle the 1/4 cup oil over the top, and sprinkle with the salt. Bake for 40 to 50 minutes, until the cauliflower is golden brown and fork-tender.
• Meanwhile, make the chutney: In a large nonstick skillet over medium-high heat, warm the 3 tablespoons of olive oil. Once the oil begins to shimmer, add the fenugreek and peppercorns and toss in the oil for 1 to 2 minutes, until the fenugreek has lightly browned. Add the green chile, garlic and onion and cook until the onion has become translucent, 3 to 4 minutes. Add the peas and cook until they are warmed through, 3 to 4 minutes more. Add 1/2 cup water and bring the mixture to a boil. Immediately remove the pan from the heat and stir in the salt and cilantro. Let cool for 5 minutes, then transfer to a blender. Add the walnuts and lime juice and blend into a smooth paste.
• On a plate, make a pool of chutney and top with the whole cauliflower. To serve, slice the cauliflower into "steaks" of your preferred size and top with more chutney as desired. Garnish with lime wedges.

ROASTED CAULIFLOWER WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine cauliflower, onion, and garlic in a bowl. Add olive oil, Parmesan cheese, and Cheddar cheese and stir to coat. Arrange on the prepared baking sheet.
• Cook in the preheated oven until lightly browned, 35 to 45 minutes.

PAN-ROASTED SPICED CAULIFLOWER WITH PEAS

Steps:

• Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
• Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.