See How To Do It Make Perfect Brad's cheddar roasted cauliflower Recipe

Brad's cheddar roasted cauliflower. Made this as part of Easter dinner and it was a big hit with everyone, including picky teens and people who usually don't like cauliflower. We know you missed us last week, so we got something a little extra cheesy and delicious for you this week. Blend soup using an immersion blender until completely smooth.

Cut cauliflower head in to small pieces. In a large pot, heat remaining olive oil over medium heat. Remove from heat and stir in cheddar cheese until melted. You can have Brad's cheddar roasted cauliflower using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Brad's cheddar roasted cauliflower

1. It's 1 of medium head of cauliflower.
2. You need 2 tbs of olive oil.
3. Prepare 1 tbs of Montreal steak seasoning.
4. It's 2 tbs of garlic butter.
5. Prepare 1 cup of cheddar cheese.

Serve with a sprinkle of parmesan cheese. There is something so filling and elegant about ROASTED CAULIFLOWER CHEDDAR SOUP! Because the cauliflower is roasted it lend a little sweetness and that wonderful taste of browned food to the mix! But don't just make if for your guests, it's easy enough to.

Brad's cheddar roasted cauliflower step by step

1. Cut cauliflower into large florets. Place in a 9x11 baking dish. Drizzle with oil. Sprinkle seasoning over the top. Stir well..
2. Place in a 400 degree oven on the middle rack. Bake 30-45 minutes. Stir every 10 minutes..
3. When a fork pierces cauliflower easily, remove from oven..
4. Immediately add garlic butter. Stir until well incorporated. Top with cheese. Return to oven for five minutes or when cheese is well melted. Serve immediately. Enjoy..

Try cauliflower jazzed up with cheddar cheese and rosemary. —Chrystal Baker, Studio City, California. Want an alternative to mashed potatoes? Roasted cauliflower was quite a recent revelation to me, and its really rather good. So here I've incorporated it into a cheesy soufflé to turn cauliflower cheese into something a little more elegant. I like the idea of having an unexpected texture at the bottom of a soufflé dish, and roasting cauliflower.