Roasted Cauliflower and Peas With Chutney Cheese Sauce

• 1 1/2 pound head cauliflower, cut into bite-size florets
• 3 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup frozen peas
• 1/4 cup unsalted butter ( 1/2 stick)
• 1/4 cup flour
• 3 cups whole milk
• 1 pound aged white cheddar cheese, grated
• 13 cup mango chutney
• 1/4 teaspoon dry mustard powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooked white rice, for serving
• Chopped fresh cilantro, for serving

1. Preheat oven to 375 degrees.
2. Toss cauliflower with oil, salt and pepper.
3. Arrange in a single layer on a baking sheet.
4. Roast until almost tender and browning around the edges, about 30 minutes.
5. Add peas to pan and stir to combine.
6. Roast until peas are heated through, about 5 minutes more.
7. About halfway through cauliflower cooking time, prepare cheese sauce: Melt butter in a large saucepan over medium-high heat.
8. Add flour and cook, stirring, until mixture is pale golden, about 1 minute.
9. Whisking constantly, slowly add milk until fully incorporated.
10. Bring to a boil and cook until thickened, about 3 minutes.
11. Whisk in cheese, a little at a time (adding too much at once can cause sauce to break and become grainy), until smooth.
12. Stir in chutney, dry mustard, salt and pepper.
13. Serve vegetables and sauce over rice; garnish with cilantro.

cauliflower, olive oil, kosher salt, freshly ground black pepper, frozen peas, unsalted butter, flour, milk, aged, mango, mustard powder, kosher salt, freshly ground black pepper, white rice, fresh cilantro

Taken from cooking.nytimes.com/recipes/1012392 (may not work)