Roasted Cauliflower & Chipotle Cheese Sauce
1 2lb. head cauliflower (leave whole)
1/4 cup extra virgin olive oil, divided
1/4 tsp. kosher salt
1/4 tsp. cracked black pepper
1/4 cup butter
1 tsp. arrowroot powder or flour
1/2 cup milk
1 cup gouda cheese, shredded
1/4 cup parmesan cheese, shredded
1 tbsp. (level) of Saratoga Herb ONION CHIPOTLE herbal blend
Preheat oven to 375 degrees F.
Pull off cauliflower leaves & cut off stem so the head is level. Cover bottom of baking dish with 1 tbsp. of olive oil.Place cauliflower head in baking dish. Use pastry brush to cover the cauliflower with the remainder of the olive oil. Sprinkle with salt & pepper. Roast for 50 minutes to one hour, until nicely browned & cooked through, but still somewhat firm.
In saucepan, on low heat, melt butter & stir in arrowroot powder (or flour) & ONION CHIPOTLE herbal blend. Whisk in milk slowly & bring to simmer. Simmer until thickend (approx. 5 minutes), whisking to prevent sticking. Remove from heat. Add gouda & parmesan cheeses slowly, while continually stirring until melted & blended. Serve warm with cauliflower. Use as a dipping sauce or divide cauliflower and transfer to plate. Pour sauce over each serving.