Roasted Cauliflower with Garlicky Parmesan Sauce

Cauliflower is really having a moment. And we’re here for it! But stepping back from the trend of taking cauliflower and turning it into something else, we thought we would take a second to appreciate cauliflower for who it really is. Well, sort of. We still roasted our cauliflower and topped it with cashews and a garlicky cheesy sauce. But underneath all the tasty crunchy bits it’s there, living its truth, sort of. 

Recipe from Take Two

Makes 6 servings

Ingredients 

• 1 head cauliflower (about 4-6 cups)
• 2 tbsp butter
• ½ cup onion
• 1 tbsp garlic
• ¼ cup Take Two Original Barleymilk
• ¾ cup shredded parmesan
• ½ cup chopped cashews
• ¼ tsp kosher salt
• Freshly ground black pepper, to taste

Instructions

1. Preheat oven to 425 degrees
2. Chop cauliflower into 1-2 inch florets and add to a medium-sized bowl. Set aside. 
3. Heat butter in a medium saucepan. Add onion and sauté until translucent (about 5 minutes). Add garlic and cook one additional minute. Add Take Two Original Barleymilk and bring to a simmer. Slowly add parmesan, stirring as you add to incorporate it well.
4. Remove cheese mixture from heat and toss in the bowl with the cauliflower.
5. Pour cheesy cauliflower out onto a parchment-lined baking sheet. Bake at 425 for about 30-40 minutes or until the cauliflower is starting to brown and the cheese starts to caramelize.
6. Top your cheesy roasted cauliflower with chopped cashews and enjoy!

Recipe Notes and Variations

This recipe can easily be made completely vegan. Just swap out the dairy-based butter and parmesan for a vegan variety like Miyokos. 

We also love this vegan cashew parmesan recipe in case you want to make your vegan parm from scratch.

What is Take Two Barleymilk?

It’s a delicious low carbon milk alternative that incorporates the leftover spent grain from beer making.