Roasted Cauliflower and Peas With Chutney Cheese Sauce

Name: Roasted Cauliflower and Peas With Chutney Cheese Sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound head cauliflower, cut into bite-size florets; 3 tablespoons olive oil; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup frozen peas; 1/4 cup unsalted butter ( 1/2 stick); 1/4 cup flour; 3 cups whole milk; 1 pound aged white cheddar cheese, grated; 1/3 cup mango chutney; 1/4 teaspoon dry mustard powder; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Cooked white rice, for serving; Chopped fresh cilantro, for serving

By Melissa Clark

Total Time: About 45 minutes
Rating: 4(11)
Comments: Read comments

Featured in: Some Well-Planned Wackiness

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Ingredients

Yield:4 servings

For the Cauliflower

1½pound head cauliflower, cut into bite-size florets
3tablespoons olive oil
¾teaspoon kosher salt
½teaspoon freshly ground black pepper
1cup frozen peas

For the Sauce

¼cup unsalted butter ( ½ stick)
¼cup flour
3cups whole milk
1pound aged white cheddar cheese, grated
⅓cup mango chutney
¼teaspoon dry mustard powder
¼teaspoon kosher salt
¼teaspoon freshly ground black pepper
Cooked white rice, for serving
Chopped fresh cilantro, for serving

Ingredient Substitution Guide

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Preparation

For the Cauliflower
1. Step 1
  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.
2. Step 2
  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.
3. Step 3
  Serve vegetables and sauce over rice; garnish with cilantro.

Tip

Lime-Pickle Variation: For a spicy, tangy cheese sauce, substitute 1 tablespoon finely chopped lime pickle for the chutney; omit dry mustard. Lime pickle can be found in Middle Eastern and Asian markets.