WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
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
Categories dinner, vegetables, main course, side dish
Time 2h
Yield 2 main course servings, or 4 to 6 side dish servings
Number Of Ingredients 12
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, Calories 900, UnsaturatedFat 66 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 1240 milligrams, Sugar 9 grams, TransFat 0 grams
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Isitolo Taei
ti70@hotmail.comThis is a great recipe for a healthy and delicious side dish. The cauliflower is roasted perfectly and the almond-herb sauce adds a nice touch of flavor. I will definitely be making this recipe again.
Junaid Yousuf
yousuf-junaid@yahoo.comI've made this recipe several times and it's always a hit with my friends and family. The cauliflower is always roasted to perfection and the almond-herb sauce is always a crowd-pleaser. I highly recommend this recipe!
har gill
gill-h@hotmail.comThis was my first time roasting cauliflower and it turned out great! The almond-herb sauce was especially delicious. I will definitely be making this recipe again.
Draco Arcane
dracoa3@hotmail.comI made this recipe for my family and they loved it! Even my picky kids ate their cauliflower without any complaints. I will definitely be making this recipe again.
Mdsuphiyan Reza
reza.m@yahoo.comThis recipe was easy to follow and the results were delicious. The cauliflower was roasted to perfection and the almond-herb sauce was light and flavorful.
Jalal Sadik
j_sadik32@gmail.comI'm not a big fan of cauliflower, but I really liked this recipe. The roasting process brought out the cauliflower's natural sweetness and the almond-herb sauce added a delicious savory flavor.
Samone Bolden
s_bolden8@hotmail.frThis is a great recipe for a healthy and delicious side dish. The cauliflower is roasted perfectly and the almond-herb sauce adds a nice touch of flavor.
Sbonelo Shabangu
shabangu-sbonelo6@yahoo.comI've made this recipe several times and it's always a hit with my friends and family. The cauliflower is always roasted to perfection and the almond-herb sauce is always a crowd-pleaser.
julissa garcia
j@hotmail.comThis was my first time roasting cauliflower and it turned out great! The almond-herb sauce was especially delicious.
Frank Epama
epama-frank4@yahoo.comI love this recipe! It's a great way to use up leftover cauliflower and it's always a crowd-pleaser.
Twiggy Pienaar
twiggy-pienaar@yahoo.comThis recipe is easy to follow and the results are amazing. The cauliflower was roasted to perfection and the almond-herb sauce was tangy and flavorful.
Noah Ndosi
noah.ndosi@yahoo.comI made this recipe for my family and they loved it! Even my picky kids ate their cauliflower without any complaints.
Arham Sarfraz
a@gmail.comThis is a great recipe for a healthy and delicious vegetarian main course. The cauliflower was perfectly roasted and the almond-herb sauce was light and flavorful.
Hmza Awan
ahmza23@yahoo.comI've never been a big fan of cauliflower, but this recipe changed my mind. The roasting process brought out the cauliflower's natural sweetness, and the almond-herb sauce added a delicious savory flavor.
Shumail Qamar
q_s@gmail.comThis roasted cauliflower recipe was a hit at my dinner party! The almond-herb sauce was the perfect complement to the tender, flavorful cauliflower.