Tag: roasted cauliflower

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Roasted Cauliflower with Cheese Sauce

by Karen ClaassenLeave a Comment on Roasted Cauliflower with Cheese Sauce
Roasted Cauliflower with Cheese Sauce

1 head of cauliflower
80g butter, melted
5ml salt

Cheese Sauce:
15ml butter
15ml flour
190ml milk
125ml grated cheddar cheese

Preheat your oven to 180℃.
Remove the leaves and cut down the stem of the cauliflower so that it sits without rolling around.
Place the trimmed head on a roasting tray and brush a third of the melted butter onto the bottom section, allowing the butter to run through.
Turn the head upright and brush it all over with the rest of the butter.
Sprinkle with the salt and a few grindings of black pepper.
Now cover the roasting tray with aluminium foil and roast in the oven for 30 minutes.
Remove the foil and brown the cauliflower – about 15 minutes.

For the cheese sauce:
Add the butter to a small saucepan set over medium-high heat and allow it to melt.
Sprinkle over the flour and a pinch of salt and stir to make a paste.
Cook the butter and flour for 2 minutes while stirring, until it reaches a golden colour.
Add the milk and whisk until blended and the sauce has thickened.
Remove the saucepan from the heat and add the cheese.
Stir until melted.
Taste the sauce and adjust the seasoning to your taste.
Pour the cheese sauce over the cauliflower to serve.

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Whole Roasted Cauliflower

by Karen ClaassenLeave a Comment on Whole Roasted Cauliflower
Whole Roasted Cauliflower

This recipe has two flavour profiles – it is an either or, and not a combination!!

1 head cauliflower (or two if you are making both flavour profiles)
80ml olive oil
3 cloves of garlic, minced
15ml turmeric OR 15ml dried mixed herbs
60ml + 60ml grated parmesan cheese
5ml salt

Preheat your oven to 200℃.
Remove the green outer leaves of the cauliflower head and place the cauliflower in an oven dish. Set aside.
Add the olive oil, minced garlic and EITHER the turmeric or the mixed herbs to a small bowl.
Add 60ml parmesan cheese and the salt and mix through.
Flip the cauliflower head upside down/with the core facing up.
Brush about a third of the olive oil mixture on the cauliflower, allowing it to drip down the core.
Flip it over and brush the top and sides of the head with the rest of the mixture.
Cover the dish with aluminium foil and bake in the oven for 45 minutes or until a wooden skewer can easily pierce the head.
Remove the foil from the baking dish and scatter over the remaining 60ml parmesan.
Place the cauliflower back in the oven until the cheese has browned.
Serve immediately.

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Miso Cauliflower

by Karen ClaassenLeave a Comment on Miso Cauliflower
Miso Cauliflower

1 large cauliflower
olive oil and spices of your choice
2 cans black beans
2 cloves garlic, minced

Miso-Cheese Sauce:
15ml butter
15ml flour
15ml miso paste
500ml milk
15 ml sirachia sauce
50g cheddar cheese, grated

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Cut the cauliflower into steaks and place on the prepared tray.
Drizzle with olive oil, sprinkle with salt and spices of your choice and bake in the oven for 20 minutes.
Drain the black beans in a small saucepan, add the garlic and place over a medium-low heat until warm.
Blitz the mixture to a smooth pureé.
Season with salt and pepper and a squeeze of lemon juice.

Miso-Cheese Sauce:
Set a small saucepan over medium-high heat and add the butter and flour.
Stir until the butter has melted and you have a paste.
Add the miso paste and stir to mix.
Drizzle in the milk while whisking and cook for 3 minutes while stirring.
Turn the heat down to low and add the sirachia sauce and grated cheese.
Stir until the cheese has melted.

Spoon the black bean pureé on to a serving plate and arrange the roasted cauliflower on top.
Drizzle the miso sauce over and add a few micro greens to serve.

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Roasted Cauliflower Salad

by Karen ClaassenLeave a Comment on Roasted Cauliflower Salad
Roasted Cauliflower Salad

This is my adaptation of the delicious Donna Hay salad with roasted cauliflower. Serves 4 as a main.

For the avocado dressing:
half an avocado (taken from the 2 avocados you need for the salad)
125ml greek yoghurt
15ml lemon juice
60ml water

Add all the ingredients to a mixing jug and blitz together with a stick blender.
Season to taste and set aside.

For the salad:
1kg cauliflower florets
2 x 400g chickpeas, drained and rinsed under cold water
60ml olive oil
5ml salt
2 avocado pears, halved and sliced
12 radishes
a handful of mint leaves

Preheat your oven to 220℃ and line a large baking tray with baking paper.
Arrange the cauliflower and chickpeas on the lined baking tray and drizzle with the oil.
Sprinkle the harissa and salt over.
Roast for 20 minutes, until golden brown.
Spoon the cauliflower and chickpeas onto a serving platter and top with the avocado slices, radishes and mint leaves.
Drizzle the salad with the avocado dressing and serve.

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Whole Roasted Cauliflower

by Karen ClaassenLeave a Comment on Whole Roasted Cauliflower
Whole Roasted Cauliflower

1 cauliflower head
100ml Harissa paste (make your own Harissa with Fresh Chillies – recipe on this blog)

Preheat your oven to 180℃.
Line a baking sheet/baking tin with aluminium foil.
Trim the outer leaves from the cauliflower and cut down the stalk so that the head can stand on its own.
Flip the head upside down and brush the bottom (and between the florets) liberally with the harissa paste.
Brush the rest of the paste onto the sides and top of the head so that the entire veg is covered in paste.
Cover the cauliflower with aluminium foil and bake in the oven for 45 minutes.
Remove the foil covering and roast uncovered for another 30 minutes.
Cut the cauliflower into steaks or wedges to serve.