Eat your veggies

I roasted cauliflower for the first time last night. I suggest you try it. Especially if you have a toddler into whom you are always looking to cram more vegetables. What's that? You're not a fan of cauliflower? Well, guess what? You need to eat your veggies too, superstar. And just for you, I made a lovely creamy cheese sauce to go on top. You're welcome.

Roasted Cauliflower

1 small-ish head of cauliflower

a few glugs of olive oil

salt and pepper

Slice cauliflower vertically into 1/4" slices. Chunks will break off, that's fine. Put the slices (and chunks and random crumbs) into a bowl with olive oil, salt and pepper and toss lightly with your fingers. Spread onto a baking sheet in a single layer and roast at 450 degrees for 25 to 30 minutes, turning once halfway through.

Cheese Sauce

2 tbsp butter

1 tbsp flour

1 cup whole milk

1 cup grated cheddar cheese

salt and pepper

Melt butter in small saucepan over medium heat. Add flour and cook for about two minutes, stirring often. Add milk and heat to a simmer. Remove pan from heat and add cheese, salt and pepper, stirring until cheese is melted and mixture is creamy.

You can either drizzle the sauce over the cauliflower or, if you're more of a dunker, fill a ramekin with the sauce to serve on the side.

We had it with leftover Peter Luger steak, but I'm sure regular old chicken or pork chops would work too. Next time I will roast some garlic slices with the cauliflower. Garlic makes everything even better.