ROASTED CAULIFLOWER WITH SAUCE RECIPES RECIPES

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ROASTED CAULIFLOWER WITH CHEESE SAUCE RECIPE - FOOD.COM



Roasted Cauliflower With Cheese Sauce Recipe - Food.com image

Roasting the cauliflower first with olive oil, salt and pepper, then topping it with a wonderful gruyere cheese sauce gives this side dish wonderful flavor. Delicious!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 3-4 serving(s)

Number Of Ingredients 9

1 small cauliflower, cut into florets
2 tablespoons olive oil
salt and black pepper
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3/4 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup shredded gruyere cheese

Steps:

  • Preheat oven to 400°.
  • In a large bowl, toss together cauliflower florets, olive oil and salt and pepper.
  • Transfer to large rimmed baking sheet.
  • Roast, stirring occasionally for 30 minutes or until tender.
  • Near the end of roasting time, in medium saucepan, melt butter over medium heat, whisk in flour until blended and slightly browned.
  • Gradually whisk in the milk until smooth.
  • Add salt and pepper and simmer for 3 minutes, whisking occasionally.
  • Remove pan from heat and whisk in cheese until melted and well blended.
  • Place cauliflower on serving platter and spoon sauce on top.
  • Sprinkle with parsley for garnish.

Nutrition Facts : Calories 317.5, FatContent 25.9, SaturatedFatContent 11.4, CholesterolContent 53.5, SodiumContent 575.9, CarbohydrateContent 10.7, FiberContent 2.3, SugarContent 2.2, ProteinContent 12.3

WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE RECIPE



Whole Roasted Cauliflower With Almond-Herb Sauce Recipe image

This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.

Provided by Julia Moskin

Total Time 2 hours

Yield 2 main course servings, or 4 to 6 side dish servings

Number Of Ingredients 12

1 large cauliflower
Olive oil
Salt
1/3 cup blanched almonds
6 to 10 anchovy fillets (optional)
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature (or use olive oil)
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper

Steps:

  • Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
  • Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
  • Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
  • Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
  • Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
  • Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
  • In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
  • When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
  • Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Nutrition Facts : @context http//schema.org, Calories 900, UnsaturatedFatContent 66 grams, CarbohydrateContent 28 grams, FatContent 87 grams, FiberContent 11 grams, ProteinContent 14 grams, SaturatedFatContent 17 grams, SodiumContent 1240 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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