I’m not a picky eater, but I am a particular eater.
I enjoy fruit and chocolate, but never together (which is how thesecoconut butter dipped strawberries came to be).
I lovepoached eggs, but not super runny yolks. If you eat breakfast with me, I’ll always clarify to the server, “medium poached, like I don’t want yellow oozing everywhere when you I poke it with a fork.” I know some of you are shaking your head and saying, “but that’s the best part!
Hot coffee, never iced. Even when it’s 89 degrees at 7:00 am, and the humidity is already at 65%. To me, it doesn’t have as much flavor, aNd I can’t drink it as fast.
And cheese.Except don’t build me a cold sandwich with a cold piece of cheese. I will pick it off every single time, and have done sosince I was a child. But this only applies to sandwiches.
Now warm, melted cheese… that’s where my true love resides. Injust about every application, such as Hot Buffalo Cauliflower Dip…. but especially savoryfontina cheese sauce that sinks into SMOKINGhot whole roasted cauliflower.
With edges charred and browned, dried herbs mixed with olive oil and a little dijon mustard giving it a crust that most with associate with meat.
This is the kind of dish that wins friends. Both those who love vegetables, and those who might be convinced to try only because of the cheese.
The Secret to the Best Whole Roasted Cauliflower
I learned from Joy The Baker that simmering the whole head of cauliflower (basically poaching) in a “brine” before roasted partially cooks the cauliflower, so that it is cooked from the inside out. For the brine,
I used (peppercorns, olive oil, garlic, bay leaves) infuses them with initial flavor all the way through.
Now that the cauliflower is partially cooked, roasting will take care of the crispy edges, turn the core tender, and impart delicious. It’s so tender it nearly melts in your mouth.
Making Gluten-Free Cheese Sauce
When makingcheese sauces, I like using fontina (made from cow’s milk) because it melts like a gem and is extremelyversatile.Roth Cheese, from my neighbor state, Wisconsin, produce a Swedish-style Fontina. The smooth, creamy body accents the slightly tart flavor and mild, yeasty finish.
This sauce recipe evolved from the rosemary bechamel I used on cauliflower steaks at a recent dinner party, and couldn’t have been more perfect for this whole roasted version. To make it gluten-free, you’ll use brown rice flour to make the roux.
Savory. Rich. A golden, crackly masterpiece. Comfort feelings reminiscent of those I had when eating deep fried cauliflower and cheddar cheese sauce at the local watering hole with my parents when I was young. Except it’s a little more refined, quite impressive to serve, and wholesome,real food magic. Enjoy, xo.
More Cauliflower Recipes:
Hot Buffalo Cauliflower Dip
Roasted Broccoli and Cauliflower Salad with Sage Butter
Marinated Turkey Breast Tenderloin with Garlic Cauliflower Puree
Whole Roasted Cauliflower with Fontina Cheese Sauce
A recipe for whole roasted cauliflower with a delicious crispy crust, finished with a creamy fontina cheese sauce poured on top. Makes for a beautiful vegetarian main dish!
1medium head of cauliflowerleave removed and core cut off a bit on the bottom so it sits flat
Cauliflower Crust
2tablespoonsolive oil
1/2tablespoondried parsley(or oregano)
1/4teaspoongarlic powder
1teaspoondijion mustard
1/2teaspoonkosher salt
Fontina Cheese Sauce
2tablespoonsbutter
2tablespoonsbrown rice flour
2/3cupheavy cream
2 1/2cupstwo percent milk
2 1/2ouncesRoth fontina cheeseshredded
1/4teaspoonsea salt
2teaspoonsminced fresh rosemary
1tablespoonminced fresh parsley
grated fresh nutmeg
Instructions
Preheat oven to 450 degrees F.
Bring large pot of water (I use a 5 quart dutch oven and fill it about 5 inches to the top. You’re looking to give the cauliflower room to float) to boiling. Stir in all of cauliflower ingredients, then put in cauliflower, core side facing the ceiling (so top of head down). Simmer for 15 minutes, until cauliflower is fork tender.
Drain cauliflower, and carefully place it on parchment lined sheet pan. Whisk crust ingredients together and brush all over cauliflower crust (if your cauliflower is really large, use an extra tablespoon of oil when mixing the ingredients up). Bake for 40 minutes, until crust is charred and brown. You can broil for a few minutes at end to really get crispy edges.
Meanwhile, heat butter in a saucepan on medium to melt. Whisk in flour, and cook for 2 to 3 minutes, stirring constantly, so flour can get heated through. Then whisk in cream and milk, until smooth. Add salt and bring to a boil, then turn down to simmer. Cook for 10-12 minutes, until sauce starts to thicken.
Add shredded cheese and whisk, until melted. Cook for one minute, than add rosemary, parsley and a few gratings of fresh nutmeg. Taste, and add a little salt if needed.
Pour over warm cauliflower, and reserve some for dipping.
There are two really simple techniques that bring out the best in cauliflower: grilling and pickling. Dumping cauliflower florets in a mixture of salt and lemon juice for 45 minutes to an hour turns them into spiky little flavor bombs, delivering high-pitched squeaks in salads, sandwiches or the stew recipe here.
This process – which should last 10-20 minutes - destroys several microbes and large parasites. As cauliflower is highly susceptible to microbial attacks, it should be washed once again. This time, boil some water and put the cauliflower florets in it. Keep for five minutes and remove from the hot water.
Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.
First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook, which will result in soft steamed cauliflower instead of roasted. Next, don't be overly generous with the oil — a light coating is what we're after here.
Helps retain color: Cauliflower can sometimes turn brown or lose its vibrant white color when cooked. However, the acid in lemon juice can help prevent discoloration and maintain the cauliflower's white appearance.
Caramelization is the key to giving the roasted cauliflower flavor. Give all the florets a thorough rinse in a colander. Shake them dry. Spread the florets out in an even layer on the baking sheet.
Cauliflower contains some phytonutrients, these nutrients may react with iron cookware and gives the cauliflower a brownish color. To prevent this add some lemon juice to the cauliflower or to the water in which it is blanched.
If you know you are going to steam or pan roast the florets, go ahead and cut them down into florets and wash in a colander. Otherwise, for cooking as a whole head or 1/2 head, clean under running water and pat dry.
Can you reheat cauliflower cheese? Yes you can, and it will taste fine… But just be aware that it will dry out a little and the cauliflower will be a little bit softer… not a deal breaker, but definitely not as good as fresh! Simply place any leftover cauliflower in a lidded container and refrigerate.
Add a splash of the sauce's base liquid – if it's a milk-based sauce, for example, pour in a few teaspoons of cold milk. You may also add a splash of wine, beer or cream. Whisk the sauce vigorously for about 10 seconds; this may be enough to repair a cheese sauce that's just beginning to curdle.
Cook your cauliflower cheese at the right temperature, otherwise your cheese sauce can split. If your cheese sauce splits before that, it can be down to leaving it out too long, or you've boiled the sauce. If this happens, add a splash of milk or cream and whisk vigorously and it should come back to life.
The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.
Cruciferous vegetables like broccoli and cauliflower contain high levels of insoluble fiber, which can quickly lead to digestive upset, especially when consumed raw. Symptoms can include bloating, gas and cramping.
To mellow the flavor, soak the entire head (leaves removed) in cold, salted water for 30 minutes before steaming. Some of the bitter components will leach out. Soaking cauliflower will also give your cauliflower a snow-white appearance. Be sure not to steam for no longer than five minutes.
Baking soda is often used as a natural cleaning agent, and it can be used to brighten up your veggies too. Sprinkle a little in the water before boiling to prevent cauliflower from yellowing and make corn look more vibrant.
It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium. A one-cup serving contains only 25 calories, 5 grams of carbohydrates and 2 grams of dietary fiber.
Here's the thing about cauliflower. You like it raw because it has a great, crunchy texture. Also, the volatile oil - the same one occurs in cabbage, mustard greens, Brussels sprouts - changes in flavor from a pleasantly pungent bite in the raw vegetable to a persistent and annoying odor in the cooked versions.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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