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. 

© 2021 StarCatcher Herb Shop

120 Titus Mill Road Coxsackie, NY     (518) 965-6428
Sheri Bauer holds it together
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