Roasted Whole Cauliflower with Cheese Sauce

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  • 2 1/2 cups vegetable or chicken stock
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red pepper flakes
  • 1 tablespoon sugar
  • 1 bay leaf
  • 1 head of cauliflower, leaves removed
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 1/2 cups shredded cheddar cheese
  • Salt and Pepper, to taste

Preheat oven to 475° F.

Bring stock, olive oil, lemon juice, red pepper flakes, sugar, bay leaf, salt and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer 15-18 minutes or until a knife easily inserts into center. Turn occasionally

Using 2 slotted spoons or a mesh spider, drain cauliflower. Transfer to a rimmed baking sheet. Roast, rotating sheet halfway through, for 30-40 minutes or until browned.

Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir to combine. Cook, continuously stirring until mixture thickens, about 3 minutes. Add cheese; stir until cheese is melted, about 3 additional minutes. Season with salt and pepper.

Serve cheese sauce with cauliflower.

Sponsor: Dan’s Market

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