Roasted Cauliflower and Peas With Chutney Cheese Sauce

Ingredients

For the cauliflower

• 1 ½ pound head cauliflower, cut into bite-size florets
• 3 tablespoons olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup frozen peas

For the sauce

• ¼ cup unsalted butter ( 1/2 stick)
• ¼ cup flour
• 3 cups whole milk
• 1 pound aged white cheddar cheese, grated
• ⅓ cup mango chutney
• ¼ teaspoon dry mustard powder
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Cooked white rice, for serving
• Chopped fresh cilantro, for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    927 calories; 66 grams fat; 34 grams saturated fat; 1 gram trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 5 grams dietary fiber; 30 grams sugars; 39 grams protein; 164 milligrams cholesterol; 1494 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

For the cauliflower

1. 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.
2. 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.
3. Serve vegetables and sauce over rice; garnish with cilantro.

• Lime-Pickle Variation: For a spicy, tangy cheese sauce, substitute 1 tablespoon finely chopped lime pickle for the chutney; omit dry mustard. Lime pickle can be found in Middle Eastern and Asian markets.

About 45 minutes