by thefoodonline
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my 7 recipes »
thefoodonline's Notes:
Expand1 large head of cauliflower Ask a question about this ingredient
3/4 cups mayonaise Ask a question about this ingredient
1/4 cup grainy mustard (or any bold mustard) i typically use french's "bold n' spicey" Ask a question about this ingredient
1/8-1/4 cup chicken or vegetable broth Ask a question about this ingredient
1 cup shredded sharp cheddar cheese Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon pepper Ask a question about this ingredient
Preheat oven to 400 degrees fahrenheit
Ask a question about this stepWash and dry cauliflower and cut into bit sized pieces (it's good to have stem and floret on each piece) and place into large bowl
Ask a question about this stepIn a medium bowl, whisk together mayonaise and mustard and slowly add broth until mixture reaches the consistency of thick yogourt.
Ask a question about this stepToss cauliflower with mayonaise mixture ensuring that each piece is thoroughly coated (I usually mix it with my hands) and spread evenly over large baking sheet (you may want to spray the sheet first with non-stick oil)
Ask a question about this stepSprinkle cauliflower with cheese and pepper and bake in oven for 15-20 minutes or until pieces are fork-tender and the cheese is brown and crispy
Ask a question about this stepTaste a piece of the roasted cauliflower and if you feel it requires salt, add to taste
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Interesting combo!