Roast Vegetables with Cauliflower & Cheese Sauce
June 21, 2019
As mentioned, possibly more than once, roasting vegetables adds a whole new dimension to a vegetable-based dinner!
I find that a mixture of potatoes, kumara and pumpkin is particularly soothing, but you can use whatever your favourites might be (including the dreaded parsnips if you’re that way inclined...).
We recently found that this roast mix went very nicely indeed with steamed cauliflower and a light cheese sauce, along with broccoli, green beans or any other kind of green vegetable that takes your fancy.
This is only barely a recipe in some ways, but the general gist is as follows:
For the Cauliflower and Cheese Sauce
1Prepare the cheese sauce first – it can be reheated if necessary once the cauliflower is done.
2Melt the butter in a medium saucepan over low heat.
3Add the cornflour and mix well, then remove from the heat.
4Gradually mix in the milk, whisking throughout, and add the salt and nutmeg, and return to the heat, stirring throughout, until the mix boils and thickens.
5Remove from the heat and stir in the grated cheese, and add pepper to taste.
6Wash about half a cauliflower and divide it into florets. I cook mine in the microwave, in a covered dish with the addition of a couple of tablespoons of water. You could also steam it if you prefer. In either case, keep an eye on it and remove from the heat when it is just tender (i.e. not soggy!).
For the Roast Vegetables
1Peel and cut into cubes (around 2cm works well) a couple of medium potatoes, a couple of medium kumara, and about a quarter of a moderate sized pumpkin
2Melt about 30g of butter, and add 3 Tbsp of mild cooking oil (light olive oil is good), 2 Tbsp of lemon juice, a couple of cloves of garlic (crushed) and 1 tsp of salt. Stir together thoroughly.
3If you have plenty of time, just pour this mix over the prepared vegetable cubes in a large baking dish (I use a 30x20cm glass baking dish but anything of roughly similar size will do), mix them well (use your hands) and place in the oven at around 210°C, fan bake if possible.
4Turn the vegetables every 10 minutes until nicely browned and cooked through. If you’re in a bit of a rush, it can help to parboil the vegetables for about 5 to 7 minutes in boiling salted water.
5Drain thoroughly in a colander and then place in the baking dish with the oil and butter mix and proceed as usual – it does shorten the cooking time significantly.
1Serve with cheese sauce liberally applied, and a nice big helping of roast vegetables. Green beans, washed and steamed, are a nice addition, but any green veges of your choice are fine.