Whole roasted cauliflower with a garlic and herb sauce

4
1 hour 10 minutes

Ingredients

Whole roasted cauliflower

  • 1 large cauliflower
  • 1l vegetable stock
  • 2 tbsp of olive oil
  • salt
  • pepper

Garlic and herb sauce

  • 2 tbsp of vegan butter
  • 4 garlic cloves, minced
  • 1 tbsp of mixed dried herbs
  • 1/4 tsp ground nutmeg
  • 2 tbsp of plain flour
  • 250ml of dairy-free milk
  • salt
  • pepper

Method

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!