How to roast a whole Cauliflower
ROASTED WHOLE CAULIFLOWER
An easy to make whole cauliflower recipe for those looking to eat healthier. Great for vegans too. I used a Bechamel sauce, but you could use a tomato based or Pesto or other vegan sauce to accompany this. It can serve as an elegant centerpiece for a formal dinner.
Ingredients:
1 medium cauliflower
Olive oil – 2 tbsp
Kosher salt – to taste
Fresh ground pepper – to taste
Method:
Wash cauliflower in cold running water. Remove extra leaves and trim the stem. Make a few cuts in the bottom of the stem.
Place on a trivet inside the Instant Pot (or Pressure Cooker) with a cup of water and 1 tbsp of salt.
Cook on High Pressure for 1 minute and manually release the pressure.
Take out the cauliflower and let cool.
Brush liberally with olive oil, making sure to get oil between the florets.
Liberally sprinkle with salt and pepper.
Roast for 20 minutes in a convection oven at 450*F at 20-15 minutes, until browned.
Serve with sauce (Bechamel sauce recipe follows).
Bechamel sauce:
Ingredients:
Butter 70 gm (2.5 oz)
2 heaped tbsp of all-purpose flour
1 tsp kosher salt
½ tsp fresh ground pepper
⅓ tsp ground nutmeg
Whole milk 800 ml (28 oz)
1 tbsp Parmesan cheese
Method:
Heat milk in a saucepan until almost boiling and set aside.
Melt butter in a saucepan over medium heat (do not let brown)
Add flour and whisk continuously for 2-3 minutes
Add warm milk and whisk continuously until thick liquid remains (no lumps)
Season with salt, pepper and nutmeg.
Add cheese and whisk until thick and creamy (2 minutes)