Roasted Cauliflower and Peas With Chutney Cheese Sauce

Makes 4 servings

Sue Byrom

ingredients

For the cauliflower:
1 1/2 pound head cauliflower, cut into bite-size florets
3 T. olive oil
3/4 t. kosher salt
1/2 t. freshly ground black pepper
1 cup frozen peas
For the sauce:
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 t. dry mustard powder
1/4 t. kosher salt
1/4 t. freshly ground black pepper
Cooked white rice, for serving
Chopped fresh cilantro, for serving.

directions

1
Preheat oven to 375°. 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
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
Serve vegetables and sauce over rice; garnish with cilantro.

notes

Cook’s note: Lime-Pickle Variation: For a spicy, tangy cheese sauce, substitute 1 T. finely chopped lime pickle for the chutney; omit dry mustard. Lime pickle can be found in Middle Eastern and Asian markets.

Source: Sue Byrom