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Whole roasted cauliflower with a garlic and herb sauce

by
Aimee Ryan
Whole roasted cauliflower with a garlic and herb sauce

PT1H10M

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It might seem unusual for a cauliflower to take centre stage on the dinner table but you’d be surprised how this humble vegetable can be transformed into a show-stopper! This garlic and herb sauce pairs beautifully with the cauliflower and is naturally vegan. Great for guests with special food requirements but something everyone will enjoy.

Ingredients

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Method

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1
Preheat the oven to 180°C/gas mark 4 and add 1 tbsp olive oil to a medium-sized roasting dish
2
Carefully remove the stem from the cauliflower and remove any outer leaves, so it sits flat
3
Bring the vegetable stock to a boil in a large stockpot and add the head of cauliflower so it’s submerged. Add more hot water on top, if needed
4
Cook for 10 minutes until tender but still firm. Transfer to the roasting dish and top with the remaining 1 tbsp of olive oil, salt and pepper. Roast for 45 minutes until golden
5
Make the sauce by adding the dairy-free butter to a small saucepan on medium heat. Add the rest of the ingredients, except for the dairy-free milk, and whisk to combine. Once it begins to thicken, stir in the milk slowly
6
To serve, place the cauliflower on a serving dish and pour the sauce on top, saving a bit extra in a jug for individual servings. Slice, serve and enjoy!
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Aimee Ryan

Aimee is a Brighton-based food blogger who loves making (and eating) delicious vegan food which she shares on her blog WallflowerKitchen.com.

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