Ingredients
Vegetables
- 1 small head Cauliflower
Dairy
- 1 cup Cheddar Cheese, shredded
- ¼ cup Heavy Cream
- ¼ cup Almond Milk
- 1 tablespoon Butter
Oils and Seasonings
- 2 tablespoon Olive Oil
- ¼ teaspoon Nutmeg
- Sea Salt to taste
- Black Pepper freshly ground, to taste
Instructions
- Preheat Oven: Preheat the oven to 450°F (235°C) and line a baking pan with baking paper to prepare for roasting the cauliflower.
- Prepare Cauliflower: In a large mixing bowl, toss cauliflower florets with olive oil, sea salt, and freshly ground black pepper until evenly coated.
- Roast Cauliflower: Spread the coated florets evenly on the prepared baking pan and roast in the oven for 15-20 minutes, or until they start to turn golden and slightly crisp on the edges.
- Make Cheese Sauce: While cauliflower roasts, heat cheddar cheese, heavy cream, almond milk, and butter together in a medium saucepan over medium heat. Stir continuously to blend the ingredients into a smooth and creamy sauce.
- Combine and Season: Remove the cheese sauce from heat and gently fold the roasted cauliflower into the sauce, ensuring all pieces are well-coated. Finish by seasoning with a pinch of nutmeg for warmth and depth.
Notes
- For a vegan version, substitute cheddar cheese with a vegan cheese alternative and use plant-based butter plus almond milk or other plant milk.
- You can add a sprinkle of paprika or cayenne pepper for a spicy kick.
- Serve immediately for best texture; the cheese sauce thickens upon cooling.
- This dish pairs well with a simple green salad or steamed greens for a balanced meal.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Lactose
