Roasted Cauliflower and Broccoli with Cheese Sauce
1/4 cup olive oil
1 pound cauliflower florets
1 pound broccoli florets
Salt and pepper
2 tablespoons butter
1 shallot, minced
2 teaspoons dijon mustard
1 cup heavy cream
1 1/2 cups shredded cheddar cheese (white or orange)
2 tablespoons chopped parsley (optional)
Preheat oven to 500 degrees. Place vegetables in baking dish. Drizzle with oil and sprinkle with salt and pepper. Roast for 15-20 minutes or until just tender.
Meanwhile in a medium sauce pan sauté shallots in butter. Once translucent add mustard and cream. Bring to a simmer. Turn off heat and whisk in cheese. Season with salt/pepper. Mix until smooth. Pour over finished vegetables. Serve warm with parsley on top if you like.