Whole Roasted Cauliflower

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Whole roasted cauliflower is a stunning way to enjoy a vegetable based meal. It could nearly substitute a cut of steak, nearly, I said. When it is cut thick and served with a delicious creamy sauce it becomes a main course, not just a side order. This dish is bursting with the most wonderful flavours and smells. Cauliflower is a true superfood, not only does it look like a super brain it is also packed with Vitamin C and Vitamin K, both essential for battling some cancers. There are numerous studies about this cruciferous vegetable and its connection to fighting cancer. This nutrient rich vegetable is from the same family as kale, cabbage and broccoli. The Vitamin C helps with detox benefits and antioxidant support. While Vitamin K is one of the hallmark anti-inflammatory nutrients.  Roasted cauliflower is very easy to make, with little hands on time. You only need to keep an eye on it so that it doesn’t burn.

Ingredients:

1 cauliflower, average size

2 tbsp of coconut oil

1 tsp nutmeg

1 tsp chilli flakes

1 tsp sea salt

For the cheese sauce;

1 oz butter

1 oz flour

150 ml milk

100g of grated white mature cheddar

The Make:

Trim leaves and stalk off the cauliflower. Cut a flat base on the cauliflower so that it can stand upright in the roasting tray. Be sure to keep the florets intact when doing this part by not trimming too much off the stalk. Wash cauliflower under running water and pat dry. Pre heat your oven to 170C. Melt coconut oil in a dish. You can place the oil in your oven while you prepare the seasoning. In a pestle and mortar grind up the nutmeg,chilli flakes and salt. Brush the cauliflower head with the melted coconut oil. Now sprinkle over the spice mix. Give another liberal brushing of oil and place cauliflower on a roasting tray and then into the oven for approx 1 hour and 40mins.

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You will know when the cauliflower is done when you can skewer it with a probe and meet no resistance. Times will always vary for people so towards the end keep a vigilant eye on the prize.

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While the cauliflower is roasting prepare the sauce. This is essentially a béchamel based sauce. In a pot melt the butter and add the flour. Using a whisk, mix them until they are smooth. Now add the milk and keep whisking until you have a thick sauce. Now add the grated cheese and stir until it is melted evenly. Season the sauce with a sprinkle of nutmeg and sea salt. When the cauliflower is done cut it into thick slices and serve it with the rich sauce. Enjoy.

*** Lifehack ***

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You will never have a lumpy sauce again after using this whisk. It is incredible. I got mine from my kids Ikea kitchen set. They don’t seem to mind it missing because they get to taste the wonderful smooth sauces I make.

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