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Irresistible Cauliflower Dinner
Here's my version of Roasted Cauliflower with Cheesy Zucchini Sauce. It's the kind of dish that steals the spotlight and tastes even better than it looks. A golden roasted whole cauliflower gets smothered in a cheesy sauce loaded with zucchini. Great if you're after something a bit fancy but still good for you. Works for both family meals and when you've got friends over.
What Makes This Stand Out
This dish isn't just another cauliflower side. That crunchy roasted top mixed with the rich zucchini cheese sauce is just next-level. It's easy enough for a weeknight but totally special when you want to impress. Even folks who aren't usually into veggies will want second helpings. The zucchini sneaks in a healthy boost—and nobody can even tell.
Stuff You'll Need
- Main Event: One head of cauliflower cleaned up and trimmed.
- Nice Oil: Use extra virgin olive oil for that perfect roast.
- Season Like a Pro: Salt and pepper sprinkled to your liking.
- Creamy Part: Four medium zucchini peeled and shredded.
- Add Some Bite: Half an onion finely grated.
- Keep It Juicy: Half a cup vegetable stock.
- All the Cheese: One cup shredded cheese whatever kind you love.
- Fancy Finish: Half a cup parmesan and a little extra to sprinkle on top.
Time to Cook
- Combine it All
- Smother your roasted cauliflower in that hot cheesy sauce add more parmesan serve it up right away while it's fresh.
- Melt the Cheese
- Stir all the cheese into your warm pan until it's totally melted and super creamy.
- Blend Veggies
- Toss your cooked zucchini and onion in a blender pour in stock and blend until really smooth.
- Prep Zucchini Mix
- Cook the shredded zucchini and onion together until most of the water’s gone about 10 minutes.
- Roast Cauliflower
- Crank your oven to 400°F season and oil the cauliflower then roast it for around 40 minutes until it’s golden and crisp.
Mix It Up
If you're skipping dairy use nutritional yeast or swap in vegan cheese. Make it spicy with some chili flakes. Toss in whatever herbs you love like rosemary or thyme. Sometimes I roast the cauliflower in pieces instead which makes serving way easier and you can play with different cheeses every time.
Winning Tips
Give the cauliflower a good coat of oil and your favorite seasonings if you want that amazing roast. Keep the oven hot to get the best color. When you're whipping up the sauce go slow with the veggie stock so it’s not runny. Serve the dish while it’s hot and still crunchy for the best flavor.
Recipe Q&A
- → What's the big deal about roasting the whole cauliflower?
Pop it in the oven as one big head and you end up with crispy outsides and a soft center. It also looks super cool on the table.
- → What does zucchini do for the cheese sauce?
Zucchini bulks up the cheese sauce without needing tons of cheese. It also gives a silkier texture and sneakily adds some extra veg.
- → Can I chop up the cauliflower before roasting?
Sure thing, just expect it to cook faster. You won’t get that wow effect of serving the whole head though.
- → Is peeling the zucchini necessary?
If you want a smooth, yellow sauce without any green bits, definitely peel it first.
- → Can I prep this ahead of time?
Go ahead and make the sauce early. For the best texture, roast the cauliflower right before you’re ready to eat.