2 heads cauliflower, broken into florets
4 T olive oil
salt to taste
1 cup heavy whipping cream
1.5 cups tender Mahón-Menorca cheese, cubed
1 cup cured Mahón-Menorca cheese, grated
2 T grainy dijon mustard
1/2 cup parsley, chopped
Preheat oven to 400 degrees.
In a large mixing bowl, add the cauliflower florets and pour the olive oil on top. Sprinkle with salt and stir to completely coat the cauliflower.
Pour the cauliflower onto a baking sheet, making sure to get all of the oil out of the bowl. Roast for 30 minutes, stirring occasionally.
Meanwhile, make the cheesy sauce! In a small pot, bring the heavy cream to a near-boil, but don’t let it boil. Then add both varieties of Mahón-Menorca cheese, and continue stirring until all of the cheese has melted. Keep the cheese sauce on low until the roasted cauliflower is ready.
When the cauliflower is ready, pour it into a 9 x 9 in casserole dish.
Add the grainy dijon mustard to the sauce and stir to combine. Pour this sauce all over the cauliflower. Top with the chopped parsley and serve immediately. Enjoy!
You can also use the cheesy sauce as a fondue! Add the parsley and stir, and keep the cheese sauce in a separate bowl for dipping.