Whole roasted cauliflower with a garlic and herb sauce
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Aimee Ryan's whole roasted cauliflower recipe is served with a creamy herb sauce for a wonderfully comforting vegan main course. Partially cooking the cauliflower in vegetable stock before roasting ensures that you'll have a cauliflower that is evenly cooked throughout.
First published in 2017
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It might seem unusual for a cauliflower to take centre stage on the dinner table but you’d be surprised how this humble vegetable can be transformed into a show-stopper! This garlic and herb sauce pairs beautifully with the cauliflower and is naturally vegan. Great for guests with special food requirements but something everyone will enjoy.
Ingredients
Metric
Imperial
Whole roasted cauliflower
- 1 large cauliflower
- 1l vegetable stock
- 2 tbsp of olive oil
- salt
- pepper
Garlic and herb sauce
- 2 tbsp of vegan butter
- 4 garlic cloves, minced
- 1 tbsp of mixed dried herbs
- 1/4 tsp ground nutmeg
- 2 tbsp of plain flour
- 250ml of dairy-free milk
- salt
- pepper
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4 and add 1 tbsp olive oil to a medium-sized roasting dish
2
Carefully remove the stem from the cauliflower and remove any outer leaves, so it sits flat
3
Bring the vegetable stock to a boil in a large stockpot and add the head of cauliflower so it’s submerged. Add more hot water on top, if needed
4
Cook for 10 minutes until tender but still firm. Transfer to the roasting dish and top with the remaining 1 tbsp of olive oil, salt and pepper. Roast for 45 minutes until golden
5
Make the sauce by adding the dairy-free butter to a small saucepan on medium heat. Add the rest of the ingredients, except for the dairy-free milk, and whisk to combine. Once it begins to thicken, stir in the milk slowly
6
To serve, place the cauliflower on a serving dish and pour the sauce on top, saving a bit extra in a jug for individual servings. Slice, serve and enjoy!
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