I am almost embarrassed to say this, but I ate almost all of this! My husband stepped outside to talk to the neighbor and I kept going back for more, and more, and more. Then finally when there was 2 pieces left I had to remind myself he had to at least give me his opinion on the recipe!
Everything about this recipe makes it delicious…especially the crunchy outside the cauliflower gets when you roast it. This is a recipe that could really wow a dinner party! The texture is just right, the cauliflower looks beautiful, and who doesn’t love cheese! Your friends will think you secretly went to culinary arts school or something when they taste this cauliflower because it is THAT good. Plus, cauliflower isn’t exactly the first side you think of when planning a dinner, but this s a great outside the box recipe to show people veggies can be delicious. I really wanted a good shot of the sauce, and here it is. Tell me that isn’t a beautiful sauce! I love the specks of paprika (secret to making roasted cauliflower look nice), and peppercorns.
This is a two step recipe. The cauliflower is prepared by seasoning it and tossing it in olive oil, then roasting it n a sheet tray in the oven. The sauce is prepared on the stovetop, then the cauliflower is tossed in the sauce to finish it off. The sauce only takes 5 minutes to put together, so I just waited until the cauliflower was just about done roasting to start the sauce, that way it wasn’t sitting around waiting for it’s buddy to come out of the oven. 🙂 Also, just to note, using 1 head of cauliflower makes enough for about 2 people. If you are cooking for more, I would suggest doubling it.
3Ceamy Parmesan Peppercorn Cauliflower
By Published: July 9, 2014
- Yield: 2 Servings
- Prep: 5 mins
- Cook: 30 mins
- Ready In: 35 mins
I am almost embarrassed to say this, but I ate almost all of this! My husband stepped outside to talk to the neighbor …
Ingredients
- 1 head cauliflower
- 1/8 tsp garlic powder
- 1/8 tsp onion salt
- 1/8 tsp paprika
- 1 tsp whole black peppercorns
- 2 tsp olive oil
- 1 Tbsp butter for sauce
- 1 Tbsp whole wheat white flour for sauce
- 1 cup milk for sauce
- 1/2 cup freshly grated parmesan cheese for sauce
- pink himalayan or kosher salt for sacue (to taste)
- additional crushed peppercorns for topping
- additional cheese for topping
Instructions
- Chop cauliflower into pieces. Place whole peppercorns in a plastic bag and crush with the edge of a pie plate or the side of a meat tenderizer. In a large bowl toss cauliflower with seasonings and olive oil. Place on sheet tray, then roast in the oven at 375 degrees for about 25-30 minutes or until slightly browned on the outside.
- When your cauliflower is just about done roasting, melt butter in small saucepan on stovetop over medium heat. When butter is melted and bubbly add flour. Whisk to a paste, then slowly add milk little by little while continuing to whisk. Allow your mixture to thicken before adding more milk each time. If it is not thickening up, give it a little more heat. When milk to combined add cheese, then add additional salt to taste.
- Toss roasted cauliflower in sauce and serve. Top with additional peppercorns and freshly grated cheese if desired.
