Spicy Roasted Cauliflower with Cheese Sauce

Ingredients

• 1/2 Tbsp smoked paprika
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper
• 1/4 tsp salt
• Freshly cracked pepper
• 1 lb. frozen cauliflower florets
• 1 Tbsp olive oil
• 1/2 cup evaporated milk
• 1 Tbsp butter
• 4 oz. sharp cheddar, shredded

Directions

1. Heat the oven to 400ºF. Stir together the smoked paprika, garlic powder, cayenne, salt, and a little freshly cracked pepper in a small bowl. Arrange the frozen cauliflower florets on a baking sheet without thawing them, then add the olive oil and scatter the spice mixture over everything. Toss until the florets are coated pretty evenly with the oil and seasonings.
2. Slide the pan into the hot oven and roast the cauliflower for 30 minutes, giving it a stir at the halfway point.
3. When the cauliflower is about halfway through roasting, start the sauce. Put the evaporated milk and butter in a small sauce pot. Warm over medium heat, stirring, until the butter melts and the milk is hot; this should take only a couple of minutes.
4. Reduce the heat under the pot to LOW. Whisk in the shredded cheddar by the handful, waiting until each addition has melted before adding more. After all the cheese is incorporated, the sauce should become thicker. If it still seems very loose, leave it over low heat and whisk steadily until it comes together; the cheese can look melted before it has fully blended into the sauce. Take the sauce off the heat until you are ready to use it.
5. When the cauliflower is done roasting, spoon it into bowls or transfer it to a serving platter. Pour the cheese sauce over the top and serve right away.