Whole Roasted Cauliflower With Smoked Paprika Food

WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
• Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
• Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

SMOKY ROASTED CAULIFLOWER

Steps:

• Place a rack in the center of your oven and preheat to 400 degrees F. Line a baking sheet with aluminum foil for easier cleanup, if desired. Pull the leaves off of the cauliflower base. Cut off the lower part of the stem.
• Cut the head of cauliflower into four quarters.
• Slice each quarter into 6-8 pieces. You want as many flat surfaces as possible on each floret-- the flat surfaces caramelize best. Caramelization is the key to giving the roasted cauliflower flavor.Give all the florets a thorough rinse in a colander. Shake them dry. Spread out the cauliflower on your baking sheet or pan.
• Drizzle the florets evenly with 1 tbsp olive oil. I use a measuring spoon of olive oil, which makes it easier to gauge how much oil I'm using, rather than pouring straight from the bottle. Toss the florets to coat them fully with oil-- I use clean hands for this step.
• Sprinkle the cauliflower evenly with smoked paprika and salt to taste. Be generous with the salt-- smoked paprika really sings when it's combined with salt.
• Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes.
• Take the baking sheet out of the oven. Stir the cauliflower on the baking sheet, moving pieces from the outside of the sheet towards the inside, and vice versa.
• Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer until very tender. When it's ready you will be able to pierce it easily with a fork. Keep a close eye on the cauliflower, it can go from brown to burned fairly quickly if you're not careful. Serve hot.

WHOLE ROASTED CAULIFLOWER WITH CHEDDAR BEER SAUCE

Steps:

• 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.
• 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.
• While the cauliflower simmers, place a rack in the center of the oven and preheat oven to 450 degrees F.
• Carefully lift the cauliflower from the water and place in a colander to drain.
• Place warm cauliflower in a pie plate. Drizzle generously with olive oil. Sprinkle with smoked paprika.
• Roast for 30 minutes, rotating the pan two or three times during baking.
• 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.
• Remove from the oven and allow to cool while you make the cheese sauce. The cauliflower will be piping hot.
• 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.
• 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.
• 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.
• To serve, place warm cauliflower in a serving dish. Pour the warm cheddar beer sauce around the cauliflower and serve. Enjoy!
• recipe inspired by, and adapted from Domenica Restaurant in New Orleans.

DIJON ROASTED CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

ROASTED CAULIFLOWER WITH PAPRIKA

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika; toss to coat. Season with salt and pepper. Roast until tender and lightly browned, 20 to 25 minutes, tossing once.