Whole Roasted Cauliflower With Butter Sauce


Whole Roasted Cauliflower With Butter Sauce

* Ingredients

° 1 cauliflower with leaves removed

° 4 cups of chicken broth (or vegetables)

° 1/4 cup melted butter (or olive oil)

° 2 c. lemon juice

° 2 cup large spoon cider vinegar

° 1/2 c. turmeric

° 1 c. garlic powder

° 1 c. dehydrated onion flakes

° 1 c. smoked paprika

° 2 c. nutritional yeast (optional)

° 1/4 cup pine nuts

° Fresh fine herbs (e.g. coriander, chives, mint, thyme)

° Salt and pepper


Preheat the oven to 425 F, with the rack in the middle.

Place the whole cauliflower in a saucepan large enough to submerge it, then pour the broth on top. If it is not completely covered, add water.

Cover, bring to a boil and then boil the cauliflower for 8 to 10 minutes.

Turn off the heat and carefully, using two spatulas, transfer the cauliflower to a baking dish or pan. Do not throw away the broth.

In a bowl, combine the melted butter, lemon juice, vinegar, garlic powder, dehydrated onion, turmeric, paprika and nutritional yeast. With a dipper, join for 1/2 cup of cooking broth. Combine well.

With a scoop, cast sauce all on  cauliflower. A good layer of sauce should be found at the bottom of the cooking container. If there isn't much, add a little more broth to the bottom.

Place the cauliflower in the oven and cook for about 5 minutes.

Take out of the oven and brush the cauliflower again with a little sauce. Sprinkle the cauliflower with pine nuts and herbs.

Cook, about 5 to 7 minutes more, until the cauliflower is heated through and the pine nuts begin to toast.


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