1/3cupMilk infused with 2 tsp Carrot Cake Fascination loose tea**
Extra virgin olive oil
1bagCauliflowerfrozen (12 oz)
1/4cupShredded Muenster cheese
1/4cupShredded Havarti cheese
Panko bread crumbs
Place frozen cauliflower on a cookie sheet with sides, drizzle with EVOO and toss to coat. Roast in 400º F oven for 15-18 minutes until tender and slightly browned. Then set aside.
While it's roasting, melt butter in a small saucepan over medium heat and add flour. Cook for about a minute, then pour in tea-infused milk.** Continue stirring until thick and bubbly. Stir in cheese until sauce is melted and smooth.
Arrange cauliflower in a small baking dish, then pour cheese sauce over top and sprinkle with Panko. Bake 15-20 minutes until bubbly and brown. Serves 4.
To make tea-infused milk:
The day before, place 2 tsp Carrot Cake Fascination loose tea in milk, stir and leave in the refrigerator overnight. Strain before using.
Cheesy Baked Cauliflower from https://www.adventureswithtea.com/cheesy-baked-cauliflower/