Joy the Baker

Whole Roasted Cauliflower with Cheddar Beer Sauce

by 87 Comments

Roasted Cauliflower with Cheddar Beer Sauce

My mom had a few predictable and necessary things she’d have to repeat ad-nauseam to my sister and me at our family dinner table night after night.  There was the inevitable ‘sit still and someone please say grace’ followed by something like ‘do NOT kick your sister under the table’ or ‘stop staring at your sister when you know it bothers her and eat your fish sticks, thank you’.

My favorite/least favorite was ‘eat your vegetables, they’ll make you beautiful’.  The vegetables she was referring to were usually barely steamed broccoli or cauliflower served nearly raw (and yes, full of nutrients… which is entirely unimpressive to an eight year old).  If the (basically raw) vegetables weren’t eaten within three minutes of leaving the steamer they devolved into sometime entirely inedible to a child that wanted nothing more than a Happy Meal for dinner.  Eat your vegetables.  They’ll make you beautiful.  Eat them.  Eat them.  No seriously.  Eat them.

We ate them.

What my mom didn’t have in mind is that I’d grow up to simmer my dinner vegetables in butter and olive oil and serve them in a homemade Cheddar Beer Sauce.  I mean… Eat your vegetables!  (roasted and toasted and awesome!) They’ll make you beautiful.  (and so will the cheese sauce?)  Oh man.  Thanks mom / Sorry mom.

Roasted Cauliflower with Cheddar Beer Sauce

Here’s how this happens.  Here’s what you’ll need:  a big head of cauliflower, a big pot to boil it in, butter, olive oil, lemon, and spice.

For the cheese sauce, all good things which include: milk, butter, beer, mustard, and Worcestershire.

Let’s!

Roasted Cauliflower with Cheddar Beer Sauce

First cauliflower takes a bath.  A most delicious bath with simmering water, olive oil, melted butter, spice, bay leaf, and a good dose of salt.

The whole cauliflower will simmer away for about 15 minutes, softening from the outside to the core, absorbing the flavor and seasoning, and becoming coated in a light butter and olive oil wash.  It’s all a very good way to start.

Roasted Cauliflower with Cheddar Beer Sauce

Once simmered and softened, the cauliflower is removed from the boil and drained well.

Roasted Cauliflower with Cheddar Beer Sauce

Into a baking dish, drizzled with olive oil, and sprinkled generously with smoky paprika.

Definitely smoky paprika.  The flavor is much richer and has much more character than regular paprika.  Buy it in bulk… it’s a great secret weapon in the kitchen.

Into the oven to crisp and brown.

Roasted Cauliflower with Cheddar Beer Sauce

While the cauliflower bakes and browns, we make a creamy cheddar beer sauce.  Obnoxious, really.

Milk and butter, a bit of flour for thickening, a pale beer, and a whole lotta cheddar cheese.

Think of this as roasted broccoli with melted cheddar except we’re working with super soft roasted cauliflower, and a creamy smooth cheddar sauce.

Roasted Cauliflower with Cheddar Beer Sauce

If cauliflower could become butter… I mean, this is what it would look like.

Roasted.  Toasted.  Browned and otherwise perfect.

Roasted Cauliflower with Cheddar Beer Sauce

I poured the warm cheddar beer sauce around the warm whole cauliflower and… game over.

Savory.  Rich.  The cauliflower becomes almost as soft and creamy as the cheese sauce.  Oh wait… did I mention this we’re serving cheese sauce with our vegetables?  Yea.  It’s good to be grown.

This recipe is inspired by the mega delicious Roasted Cauliflower from Domenica Restaurant here in New Orleans.

Print
Whole Roasted Cauliflower with Cheddar Beer Sauce

Prep Time:

Cook Time:

makes one head of cauliflower

Serving Size: serves 4 to 6

Whole Roasted Cauliflower with Cheddar Beer Sauce

Ingredients

    For the Cauliflower:
  • 10 cups water
  • 3 tablespoons kosher salt
  • 1/3 cup olive oil, plus more for drizzling
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon granulated sugar
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons whole black peppercorns
  • 1 bay leaf
  • 1 head of cauliflower, leaves removed
  • 1 teaspoon smoked paprika
    • For the Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ cup whole milk
  • ¾ cup beer (something light like a pilsner or amber)
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons spicy brown mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups sharp cheddar cheese, grated

Instructions

  1. 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.
  2. 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.
  3. While the cauliflower simmers, place a rack in the center of the oven and preheat oven to 450 degrees F.
  4. Carefully lift the cauliflower from the water and place in a colander to drain.
  5. Place warm cauliflower in a pie plate. Drizzle generously with olive oil. Sprinkle with smoked paprika.
  6. Roast for 30 minutes, rotating the pan two or three times during baking.
  7. 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.
  8. Remove from the oven and allow to cool while you make the cheese sauce. The cauliflower will be piping hot.
  9. 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.
  10. 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.
  12. 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.
  13. To serve, place warm cauliflower in a serving dish. Pour the warm cheddar beer sauce around the cauliflower and serve. Enjoy!

Notes

recipe inspired by, and adapted from Domenica Restaurant in New Orleans.

https://joythebaker.com/2014/12/whole-roasted-cauliflower-cheddar-beer-sauce/

Reader Interactions

Comments

  3. Scott

    The suspense is killing me! I’ll have to make it to figure out what to do in step eleven! looks and sounds great.

    Reply

  4. David J. Lopez

    Thanks Joy The Baker for this post! I had two cauliflower heads in the fridge I had forgotten about. I did some research on the net on how to make these come alive and not be boring, but I found nothing but boring and dull recipes. I remembered your post months back; glad I did because they came out HMMMM good! Thanks again for sharing this great recipe.

    Reply

  5. Maxi

    I made this today….It was beyond delicious!! I will add this to my list of things I can cook. The sauce was unlike anything I have ever tried, the beer, mustard and cheese gave it a Bavarian twang, but it was subtle and sophisticated enough to not be overwhelming. Next time I will roast the cauliflower even more, as the roasted parts were especially delicious!

    Reply

  6. Angela

    Made it tonight and it was wonderful! I didn’t read the instructions correctly or I wasn’t paying attention (maybe both : ) and I poured the cheese sauce over the top of the califlower…..
    Um, delicious! The sauce is so rich that maybe next time I would just put the sauce in a bowl and dip.

    Reply

  7. theresa

    Just made the cauliflower tonight. Hubby couldn’t stop raving about how good it was! Presentation is beautiful on the table. Definitely will again for guests! The only thing I must admit was that i shortcutted the cheese sauce using cheddar cheese soup and added the ingredients plus a little more cheese. I also poured the sauce over the cauliflower when it came out if the oven. Thank you for this amazing recipe!

    Reply

  8. Chloe

    The cauliflower was incredible, so flavourful and super easy to whip up. I found the recipe on pinterest. When was the last time a table of four ate a whole cauliflower at one sitting?! I can’t wait to peruse your other recipes. Thanks for sharing :)

    Reply

  9. Annette

    Ii never know what kind of beer to use. When you say “pale beer”, do you mean a basic Pilsner like Budweiser, or are you using an ale, or a European beer? Also, can you make this sauce ahead of time and reheat in the microwave? I would love to serve this at our next big family dinner, but making this sauce at the last minute wouldn’t work.

    Reply

  10. Nancy

    The idea is great but I question if anyone, including the author has made this dish. The whole peppercorns become inbedded in the cauliflower and become a tooth breaking nightmare. The flavor is wonderful if you cut the red pepper flakes in half. So when someone actually makes this dish let me know if you agree. I suggest you put the peppercorns etc in a spice bag or wrap it in cheese cloth.

    Reply

  11. Erin

    I made this, and it was amazing. It was really popular, too. Only comment was that all the peppercorns nestled into crevices in the cauliflower, and created unpleasant crunchy surprises. They were impossible to dig out of the soft veggie beforehand, too. Suggestions?

    Reply

  13. Jennifer

    This recipe is AMAZING. It’s a bit of work, so this is a weekend/ guest side dish, but I will definitely make again. Thank you!

    Reply

  17. Sarah

    As soon as I saw this I couldn’t wait to make it – I love roasted cauliflower as well as cauliflower cheese but this is such an interesting new take on both – and less than 24 hours and a trip to the greengrocer’s later I’ve served it for dinner and it was a total hit. I’ll be making this again for sure. I was out of smoked paprika so used some regular paprika and it tasted great amazing though I can tell that the smoked variety will totally complete the dish. Thanks for such a fabulous recipe!

    Reply

  18. Mary

    So glad I found your site! This looks awesome – can’t wait to buy the cauliflower (have the cheese and beer of course).

    Reply

  26. fangfang

    Glad to hear your story.Combination of taste, I like a balanced diet, a variety of protein and vitamin supplements so that they will have good health. I really like. Like your articles, thank you and happy,

    Reply

  27. Jessica M

    Man — just when I thought we’d finally peaked on innovative and tasty ways to eat cauliflower, this post appears and restores my faith in humans, beer, and cruciferous vegetables all in one fell swoop. To say nothing of smoked paprika. Thank you for combining all of the world’s best things in one pie dish!

    Reply

  31. Roxanne

    Made this for dinner last night, so easy and satisfying! Thanks for the inspiration. I didn’t have any beer (weirdly) so I used all milk, and the sauce was still delicious. Do you use the leftover broth for anything??

    Reply

  35. lilix

    This looks so good and I really want to try it. Is it meant to be eaten on its own or is it a side dish? If its a side, what do I pair it with? I’m new to western cooking! :)

    Reply

  37. Lauren

    I’m okay with cauliflower, but when I imagined this with broccoli, I might’ve drooled on my keyboard. Just a little. Sometimes food is just that sexy.

    Reply

  45. Samantha Biobabbler

    Wow: your timing is amazing. I tried out a whole-roasted cauliflower recipe recently (a first) and:
    1) it was WAY undercooked. ew.
    2) I learned that “chili powder” is not the same as “cayenne powder” (tho’ it IS a kind of chili). Holy inedible hotness. Husband laughed. I gave it to the deer.

    Now I have YOUR recipe which seems to have a DECIDEDLY better chance of being something edible AND tasty. =) Thanks!!

    Reply

  46. devvcooks

    Oh man… I made this for dinner last night and paired it with salad and a pot roast that I made in the crock pot. Super delicious! Thanks for another great recipe

    Reply

  48. Olga

    I love new veggie recipes! I made this last night, and it really brought cauliflower back for me! I love the slight bitterness of the beer sauce, and how it’s almost too strong by itself, but absolutely perfect on the cauliflower. I made chicken schnitzel with it and used the sauce for both, Thanks so much!

    Reply

  50. metrazol (@metrazol)

    Saw this this morning. Had a cauliflower. Made it for dinner. If you’re thinking, “Do I reaaaaallllyyyy need the cheese sauce?” You really need the cheese sauce. Follow the recipe, it’s pretty perfect.

    Reply

  53. Cecile

    Well, you ARE beautiful – so it seems those veggies did the trick ! I’ve never seen a recipe quite like this – and I love it!! I’m ‘pinning’ it, for sure. But I’m also printing it out so I can make it soon!!

    Reply

  57. Thea

    Oh Joy, your stories are wonderful! This looks absolutely amazing! I am making this ASAP! Would Dijon be a brown spicy mustard? This is going on the Xmas table for sure!!

    Reply

  63. shelly

    oh man, my mom used to melt some velveeta on our broccoli and my siblings and i used to fight over the cheesier pieces. this looks like it would be fun/impressive to serve at a dinner party.

    Reply

  66. Gigi

    Have you had the roasted cauliflower at Domenica? Theirs comes with whipped feta (fancy!), but your version is definitely one I could see myself making.

    Reply

  67. DessertForTwo

    First of all, I’m totally using the vegetables make you beautiful line on my kiddos.
    Second, I know your mama is proud of your vegetables, even if they are coated in cheddar beer sauce!

    Reply

  68. Katie@From Shores to Skylines

    Wow, um, speechless… why didn’t I think of anything like this ever? Maybe this will finally get my hubby to like cauliflower?! If not, nothing will…

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll Up