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Cheddar Roasted CauliflowerCheddar Roasted Cauliflower

Cheddar Roasted Cauliflower

This rustic veggie side dish is creamy, cheesy and so satisfying!
Source: Black Diamond
Source: Black Diamond
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Cheddar Roasted Cauliflower
Cheddar Roasted Cauliflower
Prep Time10 Minutes
Servings6
Cook Time60 Minutes
Ingredients
Florets from 1 small head cauliflower
2 cups Swiss chard, chopped
4 tablespoons unsalted butter (½ stick)
¼ cup all-purpose flour
2 cups whole milk
¼ teaspoon salt
¼ teaspoon pepper
1 cup Black Diamond Reserve 1 Year Old Aged Cheddar, grated
2 tablespoons fresh oregano, chopped
1 cup cherry tomatoes
1 tablespoon unsalted butter
¼ cup panko bread crumbs
½ cup Black Diamond Reserve 1 Year Old Aged Cheddar, grated
Directions
  1. In a large pot of boiling salted water, blanch the cauliflower for 2 minutes and place it in cold water. Set aside.
  2. Add the Swiss chard to the boiling water and blanch for 30 seconds. Remove and place in a separate bowl of cold water. Set aside.
  3. In a medium pot, heat 4 tablespoons of unsalted butter. Once melted, add the flour and gently cook on medium heat for 30 seconds.
  4. Using a whisk, add in the milk slowly, continuously whisking to avoid lumps.
  5. Season with salt and pepper; add in 1 cup of Black Diamond Reserve 1 Year Old Cheddar cheese. Stir until melted and combined, then add in the oregano. Set aside.
  6. Butter a 9-inch round baking dish or a 9×13-inch oven-safe dish.
  7. Mix the cauliflower, Swiss chard, cheese sauce, and cherry tomatoes in a bowl, then place the mixture in the Pyrex dish.
  8. Melt 1 tablespoon of unsalted butter; mix with panko and ½ cup of grated Black Diamond Reserve 1 Year Old Cheddar.
  9. Sprinkle the panko mixture over the cauliflower mixture and bake in the oven at 375°F for 35 minutes until bubbly and golden brown.
  10. For extra crunch, set the broiler on high and place your oven-safe diBlack Diamondsh back in the oven for 3-5 minutes. Pay close attention to not burn the topping.
10 minutes
Prep Time
60 minutes
Cook Time
6
Servings

Directions

  1. In a large pot of boiling salted water, blanch the cauliflower for 2 minutes and place it in cold water. Set aside.
  2. Add the Swiss chard to the boiling water and blanch for 30 seconds. Remove and place in a separate bowl of cold water. Set aside.
  3. In a medium pot, heat 4 tablespoons of unsalted butter. Once melted, add the flour and gently cook on medium heat for 30 seconds.
  4. Using a whisk, add in the milk slowly, continuously whisking to avoid lumps.
  5. Season with salt and pepper; add in 1 cup of Black Diamond Reserve 1 Year Old Cheddar cheese. Stir until melted and combined, then add in the oregano. Set aside.
  6. Butter a 9-inch round baking dish or a 9×13-inch oven-safe dish.
  7. Mix the cauliflower, Swiss chard, cheese sauce, and cherry tomatoes in a bowl, then place the mixture in the Pyrex dish.
  8. Melt 1 tablespoon of unsalted butter; mix with panko and ½ cup of grated Black Diamond Reserve 1 Year Old Cheddar.
  9. Sprinkle the panko mixture over the cauliflower mixture and bake in the oven at 375°F for 35 minutes until bubbly and golden brown.
  10. For extra crunch, set the broiler on high and place your oven-safe diBlack Diamondsh back in the oven for 3-5 minutes. Pay close attention to not burn the topping.