Roasted Cauliflower with Mornay Sauce
Roasting intensifies the delicate flavor of this vegetable, lending it a sweet, nutty flavor and creamy texture. The dry cooking technique far surpasses boiling, which can leave cauliflower soggy, bland, and depleted of nutrients.
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- Calories: 108
- Fat: 3g
- Saturated fat: 1.7g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.2g
- Protein: 7.9g
- Carbohydrate: 14.1g
- Fiber: 4.7g
- Cholesterol: 10mg
- Iron: 1mg
- Sodium: 268mg
- Calcium: 156mg
- 1 (3-pound) head cauliflower, trimmed
- Cooking spray
- 1/4 teaspoon kosher salt
- 1 tablespoon all-purpose flour
- 3/4 cup 2% reduced-fat milk
- 1/4 teaspoon salt
- 1 1/2 ounces Gruyère cheese, shredded (about 1/3 cup)
- 2 tablespoons sharp cheddar cheese, shredded (optional)
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1. Preheat oven to 425°.
- 2. Place cauliflower on a large cutting board, stalk end down; cut lengthwise into 6 planks (about 1 inch thick).
- 3. Place cauliflower on a large baking sheet coated with cooking spray. (You will have long cross sections as well as florets.) Spray cauliflower with cooking spray. Bake at 425° for 30 minutes or until cauliflower is tender and browned, turning after 15 minutes. Remove cauliflower to a serving platter. Sprinkle with salt.
- 4. Place flour in a small saucepan. Gradually add milk and salt, stirring constantly with a whisk until blended. Place over low heat; cook until thick (about 5 minutes), stirring constantly. Remove from heat; add cheeses, stirring with a whisk until cheese melts and sauce thickens. Keep warm.
- 5. Drizzle cheese sauce over cauliflower. Sprinkle with parsley.
- Lighten Up Enticement for picky eaters Although these roasted florets are fantastic on their own, no one (especially not kids) can resist them when dunked into a few spoonfuls of simple Mornay sauce. My version uses low-fat milk and a reduced amount of cheese to lower the calories.
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