Whole Roasted Cauliflower With Herb Butter Sauce Food

WHOLE ROASTED CAULIFLOWER WITH HERB BUTTER SAUCE

Steps:

• Preheat oven to 325°F.
• Use a knife to trim away any leaves at the base of the cauliflower. Cutaway just enough of the bottom of the core to make it flat, but not cutting away from any of the florets (you want the cauliflower head to stay intact).
• Melt three tablespoons of the butter and then brush it all over the top and bottom of the cauliflower. Generously sprinkle salt all over the cauliflower, as well as turning it upside down and sprinkling some salt into the inside of the vegetable.
• Spray the cast-iron skillet or baking dish with cooking spray. Place the cauliflower into the pan or dish, core-side down. Cover with a large piece of aluminum foil, crimping the sides of the foil to form a seal.
• Place in the oven and steam the cauliflower for 20 minutes.
• Remove the foil and increase the temperature to 450°F and roast for 35 to 45 more minutes. The top will become nicely browned and the cauliflower can easily be pierced with a sharp knife when it's ready.
• While the cauliflower is roasting, make the sauce: In a large skillet melt 1 tbsp of the butter over medium-high heat. Add the onion and cook until soft, about 2 to 3 minutes.
• Add the chopped anchovies and press them into the onions with the back of a fork. Cook for another 1 to 2 minutes.
• Add the wine and simmer for 1 to 2 minutes. Add the chicken (or vegetable) broth and bring to a boil. Cook for 2 minutes.
• Reduce heat to medium and add remaining butter, one tablespoon at a time, whisking often, until the sauce thickens a little.
• Stir in the capers, basil, parsley, and season with a healthy pinch of salt and pepper.
• Remove the cauliflower from the oven and pour the sauce over the top. Slice into quarters and serve at once.

ROASTED CAULIFLOWER WITH HERB-CAPER SAUCE

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.
• Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl. Add 1/3 cup of the olive oil and toss to coat. Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets. Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes.
• Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped. Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped. With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto--like consistency. Season with a pinch of salt to taste.
• Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin. Serve the cauliflower with dollops of the sauce.

WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE

Steps:

• Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
• Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
• Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
• Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
• Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
• Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
• In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
• When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
• Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.