It's been a wierd week. And I've been out of sorts which was somewhat reflected in what we had for dinner this week. I found a new food blog and while scrolling through the articles I found this recipe for Chutney Cheese Roasted Cauliflower. It was a riff on our family favorite Broccoli Cauliflower Rice with Blue Cheese Sauce. So it evolved into our Tuesday night dinner. Here is how I made it.
Chutney Cheese Vegetables (adapted from Melissa Clark)
1 head cauliflower, cut into bite-size florets
broccoli crowns, cut into bite-size florets
3 tbsp olive oil
Salt and pepper
1 c frozen peas
1/4 c unsalted butter (1/2 stick)
1/4 c flour
3 c whole milk
1 c aged white cheddar cheese, grated
1/3 c mango chutney
1/4 tsp dry mustard powder
Salt & pepper
Preheat oven to 375 degrees. Toss cauliflower and broccoli 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.
To make the cheese sauce, melt the butter in a large saucepan over medium-high heat. Add flour and milk, whisking to break up the lumps. Cook about 5 minutes and add the cheese, whisking until smooth. Add the chutney, dry mustard, salt and pepper. Stir in the roasted vegetables and serve. Instead of serving over rice, I served it alongside roasted potato wedges.