Name: Whole Roasted Cauliflower with Cheddar Beer Sauce
Ingredients: 8 cups water; 3 tablespoons kosher salt; 1/3 cup olive oil, plus more for drizzling; 2 tablespoons unsalted butter; 1 tablespoon granulated sugar; 2 teaspoons crushed red pepper flakes; 2 teaspoons whole black peppercorns; 1 bay leaf; 1 head of cauliflower, leaves removed; 2 teaspoons smoked paprika; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 cup whole milk, at room temperature; 3/4 cup beer, at room temperature; 2 teaspoons Worcestershire sauce; 2 teaspoons coarse country mustard; salt and pepper, to taste; 2 cups sharp cheddar cheese, grated

Description

Use a light beer, like a lager or pilsner (I used a pilsner from Brooklyn Brewery).

Scale

Ingredients

For the cauliflower

8 cups water
3 tablespoons kosher salt
1/3 cup olive oil, plus more for drizzling
2 tablespoons unsalted butter
1 tablespoon granulated sugar
2 teaspoons crushed red pepper flakes
2 teaspoons whole black peppercorns
1 bay leaf
1 head of cauliflower, leaves removed
2 teaspoons smoked paprika

For the cheddar beer sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup whole milk, at room temperature
3/4 cup beer, at room temperature
2 teaspoons Worcestershire sauce
2 teaspoons coarse country mustard
salt and pepper, to taste
2 cups sharp cheddar cheese, grated

Instructions

In a large pot, bring the water to a boil. Once its boiling, add the salt, olive oil, butter, sugar, red pepper flakes, peppercorns, and bay leaf. Stir until the butter has melted.
Gently lower the cauliflower face-down into the boiling water and turn the heat down. Simmer the cauliflower for 15 minutes, carefully flipping the cauliflower halfway. When a knife easily pierces the cauliflower, drain in a colander.
While the cauliflower is simmering, preheat the oven to 450F.
Once the cauliflower is drained, place in the center of a pie plate. Drizzle with olive oil, then sprinkle with the smoked paprika.
Roast the cauliflower for 30 minutes, rotating the pan halfway.
While the cauliflower is roasting, make the cheddar beer sauce: in a small saucepan, melt the butter on medium. Whisk in the flour and cook, stirring continuously, for 1 minute, until the roux has darkened slightly and developed a nutty aroma.
Slowly add the milk, whisking continuously until the sauce has thickened, 2-3 minutes. Add the beer and Worchestershire sauce and whisk until thickened and well incorporated, about 5 minutes.
Whisk in the mustard, salt and pepper. Remove from heat and stir in the cheddar. Stir with a wooden spoon until the sauce is smooth.
Once the cauliflower is roasted, remove from the oven and let cool for 5 minutes. Pour the cheddar beer sauce in the pie plate around the cauliflower, then serve.

Notes

Slice up some baguette, toast in the oven for 7 minutes and then rub a garlic clove on the warm bread. This is DIVINE with the cheddar beer sauce (it’s basically beer cheese).

Nutrition

Serving Size: 4