WHOLE-Y CAULIFLOWER!!

In keeping with my husband’s (and apparently the rest of the country’s) current obsession with cauliflower, I bring you quite possibly the most delectable way to ingest this cruciferous cutie. Even when the price of cauliflower recently peaked at $8 per head, true and loyal fans were not deterred.  If you fall into this category, the next time cauliflower beckons, give it the “whole” treatment.

WHOLE ROAST CAULIFLOWER WITH ROMESCO

(OR SWISS CHEESE SAUCE IF YOU DESIRE)

This cooking method does wonders for the glamour of cauliflower. Once merely pretty, the platinum veggie is transformed into a raving brunette beauty. So embrace the blackened top. It’s like giving your dinner a day at the salon!

2½ cups white wine

¼ cup olive oil

¼ butter

2 or 3 stems fresh thyme leaves

2 lemons, halved

2 heaping tablespoons sea salt

2 teaspoons dried pepper flakes

8 cups water

1 large cauliflower, trimmed of leaves

Preheat oven to 450 degrees.

In a large pot bring everything, up to the cauliflower, to a boil.

Immerse the cauliflower and reduce heat to a simmer. Turn cauliflower around a couple of times to be sure it’s completely coated in the liquid.  I also like to ladle the liquid over the cauliflower occasionally.

Simmer for 15-20 minutes, until just barely tender.

Once the cauliflower is tender, gently lift it from the pot. (Two large slotted spoons work best for this. I’ve tried tongs, but they squished the top of cauliflower too much.) Place cauliflower on a baking sheet, and give it a little pat with some paper towel.

Roast for about 30-40 minutes. What you’re looking for here is a deeply browned product with blackened flecks on the top. It may look burnt, but this is where the flavour lives.

Serve Whole on a beautiful platter with Romesco in a pretty side dish. Or if you choose the cheese sauce option, drizzle the cheese sauce over the cauliflower, serving extra on the side.

ROMESCO SAUCE:

3 large red peppers, halved and seeded

Olive oil

Salt & pepper

½ cup of whole almonds, roasted

¾ teaspoon salt

½ teaspoon pepper

2 tablespoons sherry vinegar

2 small garlic cloves, minced

¼ cup olive oil

Turn oven to broil. Place peppers on a foil lined baking tray. Toss with a little olive oil, salt and pepper. Broil on top rack of oven until slightly blackened and blistered, about 8 minutes. Flip peppers halfway through.

Now all you do is place the peppers with the remaining ingredients in the food processor. Pulse away merrily until quite smooth, but with a bit of texture. At this point I like to have a little sample. Often requires a more vinegar or seasoning. You can also add a bit more olive oil to loosen the sauce.

OR! The cauliflower is fab with cheese sauce, in this case, Swiss cheese sauce.

SWISS CHEESE SAUCE FOR CAULIFLOWER:

5 cups milk, heated

½ cup butter

½ cup flour

1 tablespoon Dijon mustard

4 cups grated Swiss cheese

½ container Imperial cheese

½ teaspoon Worcestershire sauce

Pinch nutmeg

2 teaspoons sea salt

Freshly ground pepper

 In large heavy saucepan, melt butter until foamy. Stir in flour and whisk until blended. Cook for a couple of minutes to get rid of the floury taste. Stir in the mustard.

 Gradually add the heated milk, stirring all the while. Bring to a simmer and let cook, still stirring continuously, until thickened.

Remove from heat and add the cheeses, stirring until melted. Add Worcestershire, nutmeg, salt and pepper.