Roasted “Frosted” Cauliflower with Cheese

by on February 20, 2013

roasted cauliflower recipe

Over sixteen years ago, this was one of the very first cookbooks that we dived into for vegetable inspired recipes. And it way back then that we came across this recipe for frosted cauliflower that we make on a regular basis. This recipe is like a part of our family now. Is it odd to ordain a cauliflower recipe onto our family tree? It’s permanently there and we’ve been known to bring in some odd characters into our family unit. Take a look at our silly and crazy dogs and you’ll now how far from normal we are.

roasted cauliflower recipe

It’s during this time of year that our farmers markets are exploding- repeat, exploding & overloading- with cauliflower. Colorful heads of gorgeous cauliflower in many different varieties, shapes and sizes are flooding market stalls and it’s hard to not resist making this recipe every day of the week. These beautiful tuffs of florets are mesmerizing and we have the urge to buy these heads of cauliflower in every single color. If we had a fridge big enough, we totally would. It’s that easy to be hypnotized by their beauty.

This cheese frosted cauliflower is roasted to perfection in the oven and it’s always our go-to recipe. You should consider making a huge batch if you’re serving these at a party. Or even if you’re only cooking for one, don’t be surprised to find yourself eating these to the very last floret, with abandon.

Enjoy!

before…

rosted cauliflower recipe

 and after. Delicious. roastec cauliflower recipe

 

Frosted Cauliflower Recipe

Yield: Serves 2-4

Total Time: 20 min

Different mustards will give the recipe their own unique tang, so play around to find your favorite. The shallots are heavenly, but if you can't find them or they are too pricey, substitute sweet onions for the next best option. You will be rewarded by splurging on a good parmesan. Either a Grana Padano or Parmigiana-Reggiano will give the frosting a perfect salty, sweet, milky bite which a poor knock-off will not accomplish. There are great domestic equivalents as well as other similar cheeses coming from other countries, just chose wisely. And don't be skimpy on the fresh cracked black pepper. Delish!

Ingredients:

  • 1 small head (@ 1 1/2 pounds - 680g) Cauliflower, cut into 1/2" thick florets
  • 1/2 cup (120g) Mayonnaise
  • 2 teaspoons (10g) Whole Grain Mustard
  • 2 Tablespoons (20g) finely minced Shallots
  • 3/4 cup (75g) freshly shredded Parmesan Cheese
  • fresh cracked Black Pepper, to taste
  • dash Worcestershire Sauce

Directions:

  1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
  2. Combine the mayonnaise, mustard, shallots, cheese, black pepper, and Worcestershire sauce in a medium bowl. Mix until well combined.
  3. Scoop and dip the cauliflower florets into the mixture, frosting the head of each with a good teaspoon or more of the mixture. Lay them onto the prepared sheet pan in a single layer (use a second lined sheet pan if necessary).
  4. Bake for about 15 minutes or until the frosting is golden brown on top and edges and the cauliflower is tender but still has a bite. Serve warm.
Recipe Source: WhiteOnRiceCouple.com.

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{ 12 comments… read them below or add one }

1 Caroline @ chocolate & carrots February 20, 2013 at 3:09 am

What a great idea! I always seem to just end up steaming cauliflower and putting a slab of cheddar cheese on it, but this looks so gourmet! :D Yum!

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2 Averie @ Averie Cooks February 20, 2013 at 3:41 am

How cute that you made little ‘toasts’ with the cauliflower! They’re the perfect surface for the cheese! Mmm. and I do love roasted cauli despite stinking up my house for 2 days in the process :)

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3 Bev @ Bev Cooks February 20, 2013 at 6:16 am

This is so fabulous I can hardly stand it.

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4 Andi February 20, 2013 at 7:28 am

I’ve never seen a recipe like this before, delish!

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5 Alice @ Hip Foodie Mom February 20, 2013 at 7:31 am

oh my gawd! This looks amazing! So glad you are giving some LOVE to cauliflower!

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6 Abbe@This is How I Cook February 20, 2013 at 7:42 am

Yum! Sounds similar to the three ingredient artichoke dip that I love. This is perfect for appetizers or -just me!

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7 Donna @ The Slow Roasted Italian February 20, 2013 at 7:51 am

I never enjoyed cauliflower. Until last year when I made a cauliflower mash, my daughter and I love it! I have been looking for more creative dishes to enjoy this fabulous vegetable ever since. I really can see us devouring this one.

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8 Jesse February 20, 2013 at 8:32 am

My mom always used to make cauliflower with cheese sauce when we were kids. This is such an inspiring twist; I hope my little man likes it as much as I liked my mom’s recipe.

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9 Georgia @ The Comfort of Cooking February 20, 2013 at 12:03 pm

What a genius idea! These look so easy and elegant for a little cocktail party. Lovely recipe!

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10 Anna {Herbivore Triathlete} February 20, 2013 at 5:14 pm

Oh wow, this looks out of this world! I love roasted cauliflower and could eat an entire batch myself.

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11 Emily February 20, 2013 at 9:05 pm

It’s 10pm and yet I could eat an entire pan of this right now.

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12 Liz N. February 21, 2013 at 8:46 am

OMG, this is a beautifully modern twist on my recipe for Frosted Cauliflower, which is a staple n my Easter menu. I learned about this recipe from my best friend in Ohio. I blanch the whole head till tender and then ‘frost’ the entire thing and bake till the cheese melts (we typically use Cheddar, but I think Parmesan would be awesome!). Thanks for sharing this. I will try this version on Easter!

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