Best Whole Roasted Cauliflower With Almond Herb Sauce Recipes

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WHOLE ROASTED CAULIFLOWER WITH HERB-MUSTARD GLAZE



Whole Roasted Cauliflower with Herb-Mustard Glaze image

Rich Landau's earliest holiday memories revolve around turkey. "My Thanksgiving was straight out of a Norman Rockwell painting," he says. Things have changed since then: Rich and his wife Kate Jacoby own two vegan restaurants, Vedge in Philadelphia and Fancy Radish in Washington, DC. Vegetables now have the starring role at their holiday meals-in this case, a whole cauliflower roasted with traditional Thanksgiving herbs. "The holiday is about flavors, not turkey," he says. If you want to make this cauliflower feel like a classic feast, set up a carving station!

Provided by Food Network

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 14

6 heads garlic
6 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt
1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
1 large shallot, chopped
1 cup vegan mayonnaise
Freshly ground pepper
2 teaspoons dried sage
2 teaspoons chopped fresh rosemary
1/4 cup grainy mustard
4 heads cauliflower, leaves trimmed
1/2 cup sunflower oil

Steps:

  • Make the roasted garlic: Preheat the oven to 400˚ F. Cut the top 1 inch off the garlic heads and place on a large sheet of foil, cut-sides up. Drizzle with the olive oil and season lightly with salt and pepper. Wrap the foil around the garlic heads and bake until the garlic is browned and soft, about 1 hour. Remove from the oven and unwrap. When cool enough to handle, squeeze the garlic cloves out of their skins. You should have about 1 cup roasted garlic.
  • Bring a large pot of salted water to a boil. Meanwhile, make the glaze: Combine the roasted garlic, olive oil, Dijon mustard, shallot, vegan mayonnaise, 1 teaspoon salt, 2 teaspoons pepper, the sage and rosemary in a blender and puree until smooth. Transfer the glaze to a bowl and stir in the grainy mustard.
  • Working in batches if needed, add the cauliflower to the boiling water and cook until slightly puffed and yellowed, 8 to 10 minutes. Drain and let cool.
  • Preheat the oven to 400˚ F (use the convection setting, if available). Transfer the cauliflower to a rimmed baking sheet. Brush with the sunflower oil and sprinkle with 2 teaspoons each salt and pepper. Bake 10 minutes.
  • Remove the cauliflower from the oven and pour the mustard glaze evenly over each head. Return to the oven and bake until the glaze turns golden brown, 8 to 12 minutes.

WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE



Whole Roasted Cauliflower With Almond-Herb Sauce 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

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

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, 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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