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.
Ingredients
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
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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Whole roasted cauliflower with a garlic and herb sauce
