Roasted Cauliflower and Peas With Chutney Cheese Sa

Name: Roasted Cauliflower and Peas With Chutney Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound head cauliflower, cut into bite-size florets; 3 tablespoons olive oil; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup frozen peas; 1/4 cup unsalted butter ( 1/2 stick); 1/4 cup flour; 3 cups whole milk; 1 pound aged white cheddar cheese, grated; ⅓ cup mango chutney; 1/4 teaspoon dry mustard powder; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Cooked white rice, for serving; Chopped fresh cilantro, for serving

Servings: persons

1 1/2 pound head cauliflower, cut into bite-size florets
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas
1/4 cup unsalted butter ( 1/2 stick)
1/4 cup flour
3 cups whole milk
1 pound aged white cheddar cheese, grated
⅓ cup mango chutney
1/4 teaspoon dry mustard powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooked white rice, for serving
Chopped fresh cilantro, for serving

1
Preheat oven to 375 degrees.
2
Toss cauliflower with oil, salt and pepper.
3
Arrange in a single layer on a baking sheet.
4
Roast until almost tender and browning around the edges, about 30 minutes.
5
Add peas to pan and stir to combine.
6
Roast until peas are heated through, about 5 minutes more.
7
About halfway through cauliflower cooking time, prepare cheese sauce: Melt butter in a large saucepan over medium-high heat.
8
Add flour and cook, stirring, until mixture is pale golden, about 1 minute.
9
Whisking constantly, slowly add milk until fully incorporated.
10
Bring to a boil and cook until thickened, about 3 minutes.
11
Whisk in cheese, a little at a time (adding too much at once can cause sauce to break and become grainy), until smooth.
12
Stir in chutney, dry mustard, salt and pepper.
13
Serve vegetables and sauce over rice; garnish with cilantro.

900

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pound head cauliflower, cut into bite-size florets, 3 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Roasted Cauliflower and Peas With Chutney Cheese Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cauliflower and Peas With Chutney Cheese Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions