Whole baked cauliflower in cheese and beer sauce
5 servings
75 minutes
Whole roasted cauliflower in cheese-beer sauce is a true culinary masterpiece that captivates gourmets with its delicate flavor and rich aroma. Inspired by European culinary traditions, this dish combines the softness and sweet undertone of cauliflower with a spicy, rich cheese-beer sauce, reminiscent of cozy family meals. The snow-white vegetable, infused with spices, acquires a delightful texture and golden crust, while the velvety sauce with hints of hops adds depth to its flavor. The dish is perfect as a standalone treat or as a side to meat and vegetable dishes. It not only warms on a cool evening but also surprises guests with its originality. Served in a deep plate, it transforms into a gastronomic delight worthy of the finest restaurants.
1
Pour 2.5 liters of water into a large pot and bring to a boil. Add 3 tablespoons of salt, 5 tablespoons of olive oil, all the lemon juice, 30 grams of butter, sugar, hot red pepper, black peppercorns, and bay leaf to the boiling water. Stir the resulting 'broth' until the butter melts.
- Olive oil: 6 tablespoons
- Lemon juice: 3 tablespoons
- Butter: 60 g
- Sugar: 1 tablespoon
- Ground red pepper: 1 teaspoon
- Black peppercorns: 6 pieces
- Bay leaf: 1 piece
2
Place the whole cauliflower, with leaves trimmed, into the melted butter mixture, stem side up. Reduce the heat slightly and let the cauliflower bathe in the gentle broth for about 20-25 minutes. Well-cooked cauliflower should be tender and soft - a knife should enter its flesh without resistance.
- Cauliflower: 1 piece
3
While the cabbage is soaking, preheat the oven to 200 degrees.
4
When the cabbage is soft and infused with oils and spices, drain the 'broth' through a strainer. Place the cabbage in a baking dish - for cakes or lasagna. Generously coat it with olive oil and sprinkle with paprika.
- Olive oil: 6 tablespoons
- Sweet paprika: 1 teaspoon
5
Send the prepared cabbage to the oven for about 30 minutes. In the meantime, we will work on the sauce.
6
In a small saucepan over medium heat, melt 30 grams of butter.
- Butter: 60 g
7
Add flour and mix it thoroughly to get a unique paste. Hold it over the heat for a few seconds until a nutty aroma appears.
- Wheat flour: 2 tablespoons
8
Slowly pour in the milk and stir until the sauce thickens (about 2 minutes).
- Milk: 150 ml
9
Add beer and stir until the sauce is smooth. Wait for the sauce to thicken, about another 5 minutes.
- Light beer: 200 ml
10
Add mustard to the sauce, as well as salt and pepper to taste.
- Mustard: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
11
Remove from heat and stir in two cups of grated cheddar cheese.
- Cheddar cheese: 2 glasss
12
The finished dish should be served in a large deep plate: first, the sauce is poured in, and then the cauliflower is placed in the center of the cheesy-beer 'lake'.