Over a decade ago (probably during her visit to the U.S. in 2004), my grandmother made a whole roasted cauliflower. I don’t remember much about it, other than that it was delicious. I assume there was plenty of turmeric and cumin and coriander and ginger and chilies involved, but I can’t say for sure. I’m also pretty sure it sat in the oven for hours, tantalizing us with its smell, while the huge head tenderized on the inside and caramelized on the outside. In any case, despite thinking about it from time to time, I hadn’t had it, or any other whole roasted cauliflower, since.
Vegetables usually get shafted when it comes to “ta da” presentation moments at the dinner table. Roast birds or meat or even a whole fish get all the glory, while vegetables are shunted to the “side dish” category to languish in anonymity next to the bread. It’s a shame, because as both my grandma and Joy the Baker proved, they can be real showstoppers.
Joy’s version of whole roasted cauliflower outdoes my grandmother’s in a few ways. One: there’s a recipe, so I can remember how to actually make the thing. Two: her cauliflower takes much less time to make. And three: it comes with a beer cheese sauce. THAT’S RIGHT. Beer and cheese, reunited and it feels so good!
Let’s talk about number two for a minute. Rather than spending hours trying to roast the cauliflower, Joy gives it a nice pre-oven bath in a butter- and olive oil-laden pool, spiked with spices and so delicious that I may or may not have been eating it like soup. Boiling the cauliflower in this flavorful broth infuses it with flavor while allowing you to keep your oven time down. A hefty sprinkle of paprika all over the cauliflower and 30 minutes in the oven are all you need for slightly charred florets that are crisp-tender perfection.
The beer sauce is a perfect dip for the cauliflower, all tangy and cheesy and slightly spicy. There’s no doubt that this is a number one stunna of a vegetable dish, and until I get back to India for my grandma’s recipe, this’ll do just fine.
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PinDescription
Use a light beer, like a lager or pilsner (I used a pilsner from Brooklyn Brewery).
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
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