Satiny, perfectly smooth cheese sauce is hard to replicate. The nature of cheese is to clump up when combined with other ingredients.


I am lucky to work with a very talented professional chef on the cooking show Between The Eats. In our lobster mac and cheese episode, Chef David revealed his chef tip secret to the perfect cheese sauce.The secret is to coat the shredded /grated cheese in corn starch before adding it to the pan. It works like a charm every time!
Thank you Chef David from all of us! Our cheese sauces will never be clumpy again!




Cheesy Roasted Cauliflower
1- head cauliflower, cut into florets
1 small onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp. olive oil
1/2 Tbsp. cumin
1 tsp. paprika
salt/pepper to taste

Cheese Sauce
2 cups heavy cream
2 cloves garlic, finely chopped
2 cups shredded cheddar/guyere
1/2 cup fresh grated parmesan
1/4 cup corn starch


Heat oven to 400 degrees.
Add cauliflower florets , olive oil, cumin, paprika, and salt/pepper to a ziploc bag.
Coat cauliflower.
Transfer to a cookie sheet, lay florets in a single layer.
Roast 15 minutes. Toss and cook for an additional 5 minutes.
Continue checking every few minutes until cauliflower is softened but still crisp.

For the sauce, heat the cream, olive oil and garlic in a sauce pan on medium heat.
In a mixing bowl, toss cheese with cornstarch.
Add cheese a little at a time while whisking until smooth.
Top cauliflower and serve!


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