ROASTED CAULIFLOWER AND PEAS WITH CHUTNEY CHEESE SAUCE

Roasted Cauliflower and Peas With Chutney Cheese Sauce image

Provided by Melissa Clark

Time 45m

Yield 4 servings

Number Of Ingredients 15

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
1/3 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

Steps:

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

Nutrition Facts : @context http, Calories 927, UnsaturatedFat 25 grams, Carbohydrate 47 grams, Fat 67 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 34 grams, Sodium 1301 milligrams, Sugar 31 grams, TransFat 2 grams