Whole Roasted Cauliflower with Butter Sauce
Ingredients
- 1 large whole cauliflower
- 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 fresh basil, chopped
- 1 tbsp. fresh parsley, chopped
- Kosher salt and black pepper, to taste
- Cooking spray
Instructions
- Pre-heat the oven to 325°F.
- Clip the leaves at the base of the cauliflowers; cut away enough of the bottom of the core to make it flat, while keeping the florets intact.
- Melt 3 tbsp. butter and brush all over the cauliflower.
- Sprinkle salt generously over the cauliflower, as well as inside the vegetable.
- In a baking dish, sprayed with cooking spray, place the cauliflower with its core-side down.
- Cover generously with aluminum foil and crimp the sides of the foil to form a seal.
- Place in the pre-heated oven and steam the cauliflower for 20 minutes.
- Remove from the oven, remove the foil and increase the temperature to 450°F.
- Return to the oven and allow it to roast for 35 to 45 more minutes or until the top is nicely browned and the cauliflower can be pierced easily with a knife.
- While the cauliflower is roasting, melt 1 tbsp. of the butter, over medium-high heat, in a large skillet; add the onion; allow to cook for about 2 to 3 minutes or until soft.
- Add the chopped anchovies and press, with the back of a fork, into the onions.
- Allow to cook for another 1 to 2 minutes.
- Add wine, leave it to simmer for about 1 to 2 minutes; add the chicken or vegetable broth.
- Allow to boil and cook for 2 minutes; reduce the heat to medium and add the remaining butter, a tablespoon at a time, while whisking until the sauce is thickened a bit.
- Add the capers, basil, parsley, and season with a pinch of salt and pepper, to taste.
- Remove the cauliflower from the oven and pour the sauce over the top.
- Slice the cauliflowers into quarters and serve immediately.
Notes
This recipe can be made vegetarian by removing the anchovies and using vegetable broth in place of chicken broth.
If the cauliflower head is smaller, steam with the foil covering the cauliflowers for 15 minutes.
