Whole Roasted Cauliflower With Cheddar And Spring Onion Sauce Recipes

WHOLE ROASTED CAULIFLOWER WITH CHEDDAR SAUCE

Steps:

• Preheat oven to 450°F (230°C). Place cauliflower (florets-side up) on a foil-lined baking sheet. In small bowl, whisk together olive oil, mustard and 1/2 tsp (2 mL) of salt. Brush oil mixture on cauliflower.
• Cover baking sheet and cauliflower tightly with foil. Bake in preheated oven 30 min. Uncover and continue to bake another 30 min., or until cauliflower is golden brown and can be easily pierced with a knife.
• Meanwhile, melt the butter in a saucepan over medium-high heat. Whisk in flour and cook 30 sec. Gradually whisk in milk and remaining salt until smooth. Bring to a boil, reduce heat to medium-low and whisk continuously until sauce has thickened, approx. 4 min.
• Remove sauce from heat and stir in cheese until melted. Stir in chives (if using). Slice cauliflower into pieces or wedges and serve with cheese sauce.

WHOLE ROASTED CAULIFLOWER WITH CHEDDAR AND SPRING ONION SAUCE

Steps:

• Preheat the oven to 220°C/fan 200°C/gas 7. Put the cauliflower in a large pan with the 300ml wine, bay leaves, peppercorns and garlic halves. Pour over boiling water from the kettle to just cover the cauliflower - don't worry if it floats - and simmer on the hob for 20 minutes, turning halfway through. Carefully lift the cauliflower out of the poaching liquid into a colander and leave for 10 minutes to steam dry (see tip).
• Put the cauliflower in a roasting tin, brush all over with the egg, then grate over a generous amount of parmesan so it covers the top and sides. Roast in the top third of the oven for 15-20 minutes until golden.
• Meanwhile, make the sauce. Heat a splash of olive oil in a heavy-based saucepan, add the shallot and cook for 5-6 minutes until translucent and soft. Add the 50ml wine and bubble until evaporated by two thirds. Turn the heat down to its lowest setting, then add the cheese and cream. Stir constantly until the cheese melts to a smooth sauce. Stir through the chilli and spring onions, season, then pour into a warmed jug. Put a piece of cling film directly onto the surface of the sauce and keep somewhere warm.
• When the cauliflower is roasted, remove from the oven and transfer to a serving platter. Take it to the table, then pour over two thirds of the sauce before carving. Serve the remaining sauce on the side.

WHOLE ROASTED CAULIFLOWER WITH CHEDDAR

Steps:

• Remove leaves and a little of the cauliflower stem so it will stay together but sit flat when upright.
• Place cauliflower, upside-down, into a large pot; cover with water and add 1 tablespoon salt. Bring to a boil, then lower heat and simmer until cauliflower stems are tender but not falling apart, 30 to 40 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove from the heat and carefully remove cauliflower with a large slotted spoon. Place right-side up in a baking dish. Season with salt and pepper and spread condensed soup all over the entire head. Top with Cheddar cheese.
• Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.