Whole Roasted Cauliflower with Gouda Cheese Sauce

We are officially in party season and I’m always thinking of new, fun appetizers to serve. This whole roasted cauliflower is a show-stopper and it’s so easy to make! If the cheese sauce is too rich for you, you can also serve this with a fresh basil pesto or chimichurri sauce (both can be found on my blog). Pair this with sparkling rose and get the party started! If you have any extra cheese sauce, serve some fresh-cut veggies and sliced baguette on the side for dipping.

1. Preheat oven to 425. Trim any leaves from the cauliflower and place the cauliflower head in a cast iron skillet or pie plate. Drizzle with olive oil and rub until the cauliflower is well coated. Season with salt and pepper. Roast for 1 hour, or until golden brown and tender.

2. Meanwhile, melt butter in a large saucepan over medium heat. Add garlic powder, ground mustard, paprika and flour and cook for 1 minute. Whisk in milk and cook for 4 minutes, or until the sauce has slightly thickened. Add the cheeses and hot sauce and and whisk until the cheese is fully melted. Season the sauce with salt and pepper and keep warm over low heat.

3. Once out of the oven, squeeze fresh lemon juice over the cauliflower. Spoon the cheese sauce over the top and garnish with paprika and parsley. Cut into wedges and serve any extra cheese sauce on the side.

Whole Roasted Cauliflower with Gouda Cheese Sauce
Serves 4-6

All you need:
1 head cauliflower
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
Juice of 1 lemon, for finishing

Sauce
2 tablespoons butter
2 teaspoons garlic powder
1 teaspoon ground mustard
1/2 teaspoon paprika
2 tablespoons flour (gluten-free or regular)
2 cups whole milk
8 oz. freshly grated gouda cheese
2 tablespoons grated Parmesan cheese
Dash hot sauce
Salt and freshly ground black pepper, to taste

Paprika and chopped parsley, for garnish

All you do:
1. Preheat oven to 425. Trim any leaves from the cauliflower and place the cauliflower head in a cast iron skillet or pie plate. Drizzle with olive oil and rub until the cauliflower is well coated. Season with salt and pepper. Roast for 1 hour, or until golden brown and tender.
2. Meanwhile, melt butter in a large saucepan over medium heat. Add garlic powder, ground mustard, paprika and flour and cook for 1 minute. Whisk in milk and cook for 4 minutes, or until the sauce has slightly thickened. Add the cheeses and hot sauce and and whisk until the cheese is fully melted. Season the sauce with salt and pepper and keep warm over low heat.
3. Once out of the oven, squeeze fresh lemon juice over the cauliflower. Spoon the cheese sauce over the top and garnish with paprika and parsley. Cut into wedges and serve any extra cheese sauce on the side.

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