Roasted Cauliflower and Peas With Chutney Cheese Sauce

Name: Roasted Cauliflower and Peas With Chutney Cheese Sauce
Yield: 4 servings
Ingredients: 1 ½ pound head cauliflower, cut into bite-size florets; 3 tablespoons olive oil; ¾ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 cup frozen peas; ¼ cup unsalted butter ( ½ stick); ¼ cup flour; 3 cups whole milk; 1 pound aged white cheddar cheese, grated; ⅓ cup mango chutney; ¼ teaspoon dry mustard powder; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; Cooked white rice, for serving; Chopped fresh cilantro, for serving

By Melissa Clark

Published February 17, 2009

Total Time: About 45 minutes
Rating: 4(12)
Comments: Read comments

Featured in: Some Well-Planned Wackiness

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Ingredients

Yield:4 servings

FOR THE CAULIFLOWER

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

FOR THE SAUCE

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

Ingredient Substitution Guide

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.