Cheddar Roasted Cauliflower
This rustic veggie side dish is creamy, cheesy and so satisfying!
Source: Black Diamond
Source: Black Diamond
Recipe - ST. LOUIS PARK (+Wines & Spirits)
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
- In a large pot of boiling salted water, blanch the cauliflower for 2 minutes and place it in cold water. Set aside.
- 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.
- In a medium pot, heat 4 tablespoons of unsalted butter. Once melted, add the flour and gently cook on medium heat for 30 seconds.
- Using a whisk, add in the milk slowly, continuously whisking to avoid lumps.
- 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.
- Butter a 9-inch round baking dish or a 9×13-inch oven-safe dish.
- Mix the cauliflower, Swiss chard, cheese sauce, and cherry tomatoes in a bowl, then place the mixture in the Pyrex dish.
- Melt 1 tablespoon of unsalted butter; mix with panko and ½ cup of grated Black Diamond Reserve 1 Year Old Cheddar.
- Sprinkle the panko mixture over the cauliflower mixture and bake in the oven at 375°F for 35 minutes until bubbly and golden brown.
- 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
Shop Ingredients
Makes 6 servings
Ocean Mist Farms White Cauliflower Head, 1 Each
$5.49
Organic Green Swiss Chard Bunch, 1 Each
$4.49
Land O'Lakes Unsalted Butter, 16 Ounce
$6.59$0.41/oz
Gold Medal All-Purpose Flour, 5 Pound
Huge Deal
$3.49 was $6.49$0.70/lb
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
Morton Salt, 26 Ounce
$2.69$0.10/oz
McCormick Pure Ground Black Pepper, 1.5 Ounce
$2.49$1.66/oz
Black Diamond Grand Reserve White Cheddar Cheese, 1 Pound
Deal
$14.99/lb was $19.99/lb$14.99/lb
L&B Fresh Oregano, 0.75 Ounce
$3.49$4.65/oz
Bushel Boy Red Cherry Tomatoes, 1 Pint
2/$7 Huge Deal
$3.50 was $4.99$3.50/pt
Land O'Lakes Unsalted Butter, 16 Ounce
$6.59$0.41/oz
Vigo Panko Bread Crumbs, 8 Ounce
$3.29$0.41/oz
Black Diamond Grand Reserve White Cheddar Cheese, 1 Pound
Deal
$14.99/lb was $19.99/lb$14.99/lb
Directions
- In a large pot of boiling salted water, blanch the cauliflower for 2 minutes and place it in cold water. Set aside.
- 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.
- In a medium pot, heat 4 tablespoons of unsalted butter. Once melted, add the flour and gently cook on medium heat for 30 seconds.
- Using a whisk, add in the milk slowly, continuously whisking to avoid lumps.
- 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.
- Butter a 9-inch round baking dish or a 9×13-inch oven-safe dish.
- Mix the cauliflower, Swiss chard, cheese sauce, and cherry tomatoes in a bowl, then place the mixture in the Pyrex dish.
- Melt 1 tablespoon of unsalted butter; mix with panko and ½ cup of grated Black Diamond Reserve 1 Year Old Cheddar.
- Sprinkle the panko mixture over the cauliflower mixture and bake in the oven at 375°F for 35 minutes until bubbly and golden brown.
- 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.