Whole Roasted Cauliflower + Cheese Sauce
Why we love it:
- 1 head Cauliflower
- 1 Tablespoon Kosher Salt (divided)
- 1 Bay Leaf
- 2 Tablespoons Extra Virgin Olive Oil
- 1⁄2 Tablespoon Dried Parsley
- 1⁄2 teaspoon Garlic Powder
- 1 teaspoon Dijon Mustard
- 3 Tablespoons Unsalted Butter
- 2 Tablespoons Flour
- 2 cups Whole Milk
- 2 cups Cream
- 2 cups Cheese (we used ½ cheddar and ½ gouda)
- Nutmeg (grated fresh)
- 5 cups Spring Mix Salad Greens
- 4 Tablespoons Salad Dressing (vinaigrette)
1. PREHEAT THE OVEN TO 450 DEGREES
Slice off just the bottom so it sits flat and most of the outer leaves are removed.
Find a large pot that fits the whole head of cauliflower and fill with water, 1 teaspoon of salt, and 1 bay leaf (if you do this around the cauliflower while cold you can make sure not to burn yourself). Remove the cauliflower and bring to a boil, then, carefully add the 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 a parchment or foil lined sheet pan.
In a small bowl, stir together: 2 Tablespoons olive oil, ½ Tablespoon dried parsley, ½ teaspoon garlic powder, 1 teaspoon dijon mustard. Spoon or brush this over the cauliflower. Place in the oven and bake for 40 minutes, until crust is charred and brown. You can broil for a few minutes at the end to really get crispy edges.
5. CHEESE SAUCE
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 cook. 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.
Turn off heat and shred cheese. Add it in small handfuls while whisking. Add a few gratings of fresh nutmeg. Taste, and add a little salt if needed.
Wash and dry lettuces if needed. Toss with dressing to taste.
Put cauliflower on a platter or large plate with a little rim. Pour most of the cheese sauce over top but reserve some for dipping. Serve salad. Use a knife or big spoon to scoop out servings of cauliflower.