Ohh the McFarling's got fancy. I roasted up a whole head of cauliflower and not only was it beautiful, and it was cooked perfectly but... it took an hour and half. We even took it to the next level with some cheese sauce, because heaven forbid it should get too healthy.
Whole Roasted Cauliflower
Adapted from nom nom paleo
- 1 whole cauliflower head
- 1/2 cup extra virgin olive oil
- kosher salt
Preheat the oven to 375 degrees F and place the rack in the middle. Trim all the leaves off the cauliflower and cut and remove the stem but keep the head intact.
Wash and pat cauliflower dry. Drizzle and rub olive oil all over the cauliflower. Then sprinkle with salt. All over. Turn the cauliflower upside and make sure olive oil and salt are up there too.
Place in a cast iron skillet and cover tightly with aluminum foil. Bake for 30 minutes.
Remove foil and bake for an hour. The top should be golden brown and the cauliflower should be tender. Carve and serve.
Cheese Sauce
Adapted from Eggton
Makes two cups
- 3 tablespoons butter
- 3 tablespoons flour
- sprinkle of nutmeg
- kosher salt and freshly ground pepper
- 1 1/2 cup whole milk
- 1 1/2 cup sharp cheddar, grated
Melt the butter in a pot. Turn off the heat and stir in the flour, nutmeg, salt, and pepper. I used 1/2 tablespoon of salt and couple of grinds of pepper.
Turn the heat to low. Add milk 1/2 cup at a time. Stir until well blended before adding the next half cup. Stir constantly until the sauce thickens and smooths (it took me over 5 minutes for it to thicken and I turned the heat up a little bit bc hurryup).
Add cheese and stir until smoother. Remove from heat and serve immediately. Reheat if it gets clumpy.
Really good with vegetables, apples, and chips.
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