Whole Roasted Cauliflower With Cheddar Beer Sauce

Name: Whole Roasted Cauliflower With Cheddar Beer Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cauliflower; 10 cups water; 3 tablespoons kosher salt; 1/3 cup olive oil, plus more for drizzling; 3 tablespoons fresh lemon juice; 2 tablespoons unsalted butter; 1 tablespoon granulated sugar; 2 teaspoons crushed red pepper flakes; 2 teaspoons whole black peppercorns; 1 bay leaf; 1 head cauliflower, leaves removed; 1 teaspoon smoked paprika; For the Sauce; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 cup whole milk; 3/4 cup beer (something light like a pilsner or amber); 2 teaspoons Worcestershire sauce; 2 teaspoons spicy brown mustard; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 cups sharp cheddar cheese, grated

Servings: persons

For the Cauliflower
10 cups water
3 tablespoons kosher salt
1/3 cup olive oil, plus more for drizzling
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon granulated sugar
2 teaspoons crushed red pepper flakes
2 teaspoons whole black peppercorns
1 bay leaf
1 head cauliflower, leaves removed
1 teaspoon smoked paprika
For the Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup whole milk
3/4 cup beer (something light like a pilsner or amber)
2 teaspoons Worcestershire sauce
2 teaspoons spicy brown mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups sharp cheddar cheese, grated

1
To make the cauliflower, pour water into a large pot and bring to a boil. Once boiling, add the salt, olive oil, lemon juice, butter, sugar, red pepper flakes, peppercorns, and bay leaf. Stir until butter has melted.
2
Gently lower the cauliflower into the simmering water. The cauliflower should simmer top down in the liquid. No need to stir much. Just let it simmer away for 15 minutes or until very soft. To test the softness, insert a thin knife into the cauliflower. The knife should meet no resistance.
3
While the cauliflower simmers, place a rack in the center of the oven and preheat oven to 450 degrees F.
4
Carefully lift the cauliflower from the water and place in a colander to drain.
5
Place warm cauliflower in a pie plate. Drizzle generously with olive oil. Sprinkle with smoked paprika.
6
Roast for 30 minutes, rotating the pan two or three times during baking.
7
To extra brown the cauliflower, turn the oven to broil and roast for 3 to 5 more minutes. Keep an eye on the cauliflower to ensure it doesn't burn too much.
8
Remove from the oven and allow to cool while you make the cheese sauce. The cauliflower will be piping hot.
9
To make the Cheddar Beer Sauce, heat butter in a small sauce pot over medium-high heat. Add the flour and whisk together to form a paste and cook for a few seconds to develop a nutty aroma.
10
Slowly stream in the milk and whisk until thickened, about 2 minutes. Add the beer and Worcestershire sauce and whisk until smooth, well incorporated and thickened, about 5 minutes.
11
Add the mustard and season with salt and pepper. Remove from heat and add the cheese. Stir with a wooden spoon until melted and smooth.
12
To serve, place warm cauliflower in a serving dish. Pour the warm cheddar beer sauce around the cauliflower and serve. Enjoy!
13
recipe inspired by, and adapted from Domenica Restaurant in New Orleans.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the Cauliflower, 10 cups water, 3 tablespoons kosher salt, 1/3 cup olive oil, plus more for drizzling, and more.

Yes, Whole Roasted Cauliflower With Cheddar Beer Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!