CHEESY ROASTED CAULIFLOWER

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 1 HOUR 10 cups chopped cauliflower (about 1 head) 1 large red onion, sliced 3 tbsp vegetable oil ½ tsp salt 2 cups Big Batch Mac ’n’ Cheese Sauce (see recipe, page 118) 3 tbsp sliced fresh chives Preheat oven to 425°F. Line large rimmed baking sheet with parchment paper. In large bowl, toss together cauliflower, red onion, oil and salt. Arrange in single layer on prepared pan. Roast until cauliflower is golden and crisp around edges, about 40 minutes.

Meanwhile, in microwaveable bowl, microwave Big Batch Mac ’n’ Cheese Sauce on medium, stirring every 30 seconds, until heated through, 2 to 3 minutes. Spoon 1 cup of the sauce over cauliflower mixture on pan; roast for 10 to 15 minutes. Transfer to platter and spoon remaining sauce over top. Garnish with chives.

PER EACH OF 8 SERVINGS about 178 cal, 7 g pro, 12 g total fat (4 g sat. fat), 12 g carb (4 g dietary fibre, 6 g sugar), 20 mg chol, 294 mg sodium, 300 mg potassium. % RDI: 16% calcium, 5% iron, 8% vit A, 90% vit C, 29% folate.