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Here's a stunning way to enjoy roast cauliflower all topped off with a smooth cheesy zucchini sauce. It’s eye-catching, totally tasty, and easy enough for a weekday family meal or a fun get-together with friends. Eating healthy has never looked this good.
Why You'll Love This Dish
This isn't your run-of-the-mill cauliflower plate. That crunchy, browned outside with the silky cheesy sauce (built on sneaky zucchini) is next-level good. Fancy enough for parties but chill enough for a Monday. Even your pickiest people might ask for seconds. Plus, the hidden veggies pack a healthy punch.
Stuff You'll Need
- Main Attraction: Grab a whole head of cauliflower and trim it up.
- Tasty Oil: Splash extra virgin olive oil for that amazing roast.
- Staple Seasoning: Give it a shake of salt and a grind of pepper.
- Cheesy Sauce Helpers: Four medium zucchinis, peeled and shredded up.
- Boost Flavor: Half an onion, finely grated.
- Smooth Mix-In: Half a cup of veggie broth.
- Cheese Galore: One cup of your favorite cheese, shredded.
- Fancy Touch: Half cup of parmesan and maybe a little extra to sprinkle after baking.
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Time To Cook
- Finish It Off
- Spoon your awesome cheesy sauce onto the hot cauliflower, toss that extra parmesan up top, and enjoy while it’s still steamy.
- Add the Cheese
- Bring the creamy zucchini mix back to the pan, stir in the cheeses until everything’s gooey and blended together.
- Blend Everything
- Toss the cooked onion and zucchini into your blender or use a stick blender, add the broth, and blend until it’s super smooth.
- Prep The Mixture
- Saute grated onion and zucchini over medium until it dries up and softens, about 10 minutes.
- Roast The Veggie
- Turn the oven up to 400°F. Coat cauliflower with oil and season well. Roast until golden all over, about 40 minutes.
Switch It Up
Going plant-based? Use your fave vegan cheese or swap in nutritional yeast. Want a kick? Toss in some chili flakes. Herbs like rosemary or thyme will make it pop too. Try roasting in florets for easier eating or mix up the cheeses to keep it interesting.
Get The Best Out Of It
Don’t skimp on oil or seasoning for great color on your cauliflower. Keep the oven good and hot for that crispy outside. Add veggie broth a bit at a time to your sauce until it feels just right. Dish it up straight away so you get that perfect mix of crispy and creamy.
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Frequently Asked Questions
- → What’s the benefit of roasting cauliflower whole?
It looks stunning, caramelizes beautifully on the outside, and keeps the inside super tender.
- → Why mix zucchini into cheese sauce?
Zucchini adds a smooth texture, packs in extra nutrients, and lightens the sauce by using less cheese.
- → Can I cut cauliflower instead of leaving it whole?
Sure, smaller pieces cook faster but don’t give the same bold presentation.
- → Why remove the zucchini skin?
It helps the sauce look smooth and creamy without little green specks.
- → Is this dish good for prepping ahead?
Absolutely! Make the sauce in advance and warm it up later. Roast the cauliflower fresh for the best flavor.