Champagne Roasted Cauliflower
Every bite has a hint of Champagne with it in this creamy cheese sauce. Cauliflower never tasted so good.
Servings: 12 servings
Calories: 153kcal
Ingredients
Cauliflower
- 2 medium heads of cauliflower (about 8 cups)
- 400 mil champagne (approx 2 cups)
- 2 cups chicken or vegetable broth
- 3 cloves garlic crushed
- 3 sprigs fresh thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
Sauce
- 2 Tbsps butter
- ¼ cup flour
- 1 cup whole milk
- 8 oz Gruyere cheese grated
- 2 cups pan juices from roasting pan (reserve remainder if you want to make soup with leftovers)
Instructions
Cauliflower
- Preheat oven to 400 degrees.
- Clean and roughly chop cauliflower. Spray a 9 X13" oven proof dish and transfer cauliflower to the pan.
- Mix the champagne, broth, garlic, thyme and seasonings together and pour over the cauliflower.
- Cook covered for approximately 25 minutes. Stir, uncover and roast for a further 20-25 minutes.
Sauce
- When you remove cauliflower from the oven drain off the liquid and reserve. You will need 2 cups to add to the sauce.
- Melt butter in a large skillet, whisk in the flour.
- When flour is incorporated whisk in 2 cups of the pan juices and the milk. Whisk until smooth.
- Add the cheese and continue to whisk to keep the sauce smooth. Whisk for approximately 5 minutes. Sauce should have thickened to a creamy, cheesy consistency. Add the cauliflower to the skillet to coat with the sauce.
- Transfer to your serving dish.
Notes
[nutrition-label]
Nutrition
Calories: 153kcal | Carbohydrates: 7g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 422mg | Potassium: 290mg | Fiber: 1g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 33mg | Calcium: 239mg | Iron: 1mg