roasted vegetables – My Whisk and I

Roasted Cauliflower with Cheese Sauce

January 4, 2024by Karen ClaassenLeave a Comment

1 head of cauliflower
80g butter, melted
5ml salt

Cheese Sauce:
15ml butter
15ml flour
190ml milk
125ml grated cheddar cheese

Preheat your oven to 180℃.
Remove the leaves and cut down the stem of the cauliflower so that it sits without rolling around.
Place the trimmed head on a roasting tray and brush a third of the melted butter onto the bottom section, allowing the butter to run through.
Turn the head upright and brush it all over with the rest of the butter.
Sprinkle with the salt and a few grindings of black pepper.
Now cover the roasting tray with aluminium foil and roast in the oven for 30 minutes.
Remove the foil and brown the cauliflower – about 15 minutes.

For the cheese sauce:
Add the butter to a small saucepan set over medium-high heat and allow it to melt.
Sprinkle over the flour and a pinch of salt and stir to make a paste.
Cook the butter and flour for 2 minutes while stirring, until it reaches a golden colour.
Add the milk and whisk until blended and the sauce has thickened.
Remove the saucepan from the heat and add the cheese.
Stir until melted.
Taste the sauce and adjust the seasoning to your taste.
Pour the cheese sauce over the cauliflower to serve.

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Roasted Broccoli

March 28, 2022March 25, 2022by Karen ClaassenLeave a Comment

This is a delicious, healthy side dish that feeds six people.

1,5kg broccoli, cut into florets
100g butter, cubed
15ml lemon zest
15ml lemon juice
60ml dry white wine

15ml olive oil
15ml butter
1 clove garlic, crushed
125ml panic bread crumbs (or homemade breadcrumbs)
30ml thyme leaves
60ml cashew nuts, chopped
45ml parmesan cheese, grated

Preheat your oven to 200℃.
Place the broccoli in a large mixing bowl and pour enough boiling water over to cover it. Allow to stand for 2 minutes before draining.
Spread the broccoli in a roasting tin.
Add the 100g butter, lemon zest, juice and white wine to a small saucepan over medium heat.
Stir the mixture until the butter has melted.
Drizzle the sauce over the broccoli and season with salt and pepper. Set aside.

Add the oil and 15ml butter to a frying pan set over medium heat and allow the butter to melt.
Fry the garlic for one minute, while stirring it in the pan.
Add the breadcrumbs, thyme and cashews and stir around in the pan until golden.
Cool and mix through the parmesan.
Sprinkle the breadcrumb mixture over the broccoli and bake for 20 minutes.
Serve with fresh lemon.

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Basting Sauce for Grilled Vegetables

February 15, 2022February 15, 2022by Karen ClaassenLeave a Comment

Whether you choose to cook your vegetables on an open fire or in roast them in the oven , this is the sauce to boost that flavour and have everyone coming for seconds!

30ml butter, melted
15ml vegetable oil
15ml wholegrain mustard
20ml lemon juice
30ml thyme leaves
1ml salt

Add all the ingredients to a small mixing bowl and whisk together.

Flame grill:
Place your selection of vegetables on the griddle over medium hot coals.
Baste and turn the veg every 1-2 minutes for about 12 minutes in total – this of course depends on the veg you chose!
Remove from the heat and serve as a side.

Oven roasting:
Preheat your oven to 200℃ and place your selection of vegetables on a roasting tray.
Liberally baste the veg with the sauce and place in the oven for 7 minutes.
Open the oven and baste and turn the vegetables before roasting for another 5-7 minutes more, depending on the vegetables you have chosen to roast.
Serve immediately.