Whole Roasted Cauliflower with Butter Sauce

Whole roasted cauliflower is a delicious recipe that my family love, made from cauliflower, chicken broth, butter and other ingredients to taste.

Whole Roasted Cauliflower with butter sauce tastes just as perfect as it looks. This recipe is special for every event, weekend treats, family reunion, picnic and the likes. They are wonderful when added to your special holiday menu, steakhouse-themed dinner party menu, or just family night when you are out of meals to cook and you seek for something a little different. This recipe can be served as a side or main dish, depending on how you want it.

Prep time: 15 minutes

Cook time: 1 hour 5 minutes

Total time: 1 hour 20 minutes

Servings: 4 servings

Nutritional facts

Ingredients

1 large cauliflower whole

9 tbsp butter preferably clarified

½ onion chopped

4 anchovy filets drained and coarsely chopped

¼ cup white wine

1 cup chicken broth or vegetable broth

¼ cup capers nonpareil, drained

¼ cup basil fresh, chopped

1 tbsp parsley fresh, chopped

Kosher salt and black pepper

Cooking spray

How to prepare

Step 1:

Preheat the oven to 325 degrees Fahrenheit. Then trip away leaves at the base of the cauliflowers and cut away enough of the bottom of the core to make it flat, while keeping the florets.

Step 2:

Melt 3 tbsp butter and brush it all over the cauliflower. Then sprinkle salt generously all over the cauliflower, as well as inside the vegetable.

Step 3:

In a baking dish, spray with cooking spray and place the cauliflower into the baking dish, with its core-side down. Then cover with aluminum foil generously and crimp the sides of the foil to form a seal.

Step 4:

Place in the oven and steam the cauliflower for 20 minutes. Remove the foil and then increase the temperature to 450 degrees Fahrenheit and allow it to roast for 35-45 more minutes or until the top is nicely browned and the cauliflower can be pierced easily with a knife.

Step 5:

Make the sauce while the cauliflower is roasting, then melt 1 tbsp of the butter over medium-high heat in a large skillet and add the onion. Allow to cook for about 2 to 3 minutes, or until it is soft.

Step 6:

Add in the chopped anchovies and press with the back of a fork into the onions. Allow to cook for another 1-2 minutes. Add wine, leave it to simmer for about 1-2 minutes, then add the chicken or vegetable broth.

Step 7:

Allow to boil and cook for 2 minutes. Reduce the heat to medium and add in the remaining butter with a tablespoon at a time while whisking until the sauce is thickened a bit.

Step 8:

Add in the capers, basil, parsley, and season with a pinch of salt and pepper to taste. Then remove the cauliflower from the oven and pour the sauce over the top.

Step 9:

Slice the cauliflowers into quarters and serve at once.

Tips and variations

You can steam the cauliflower with the foil covering the cauliflowers for 15 minutes if the head is smaller, and a little large for 20 minutes.

You can make this recipe vegetarian by removing the anchovies and using vegetable broth in place of chicken broth.