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I’m not a picky eater, but I am a particular eater.
I enjoy fruit and chocolate, but never together (which is how these coconut butter dipped strawberries came to be).
I love poached eggs, but not super runny yolks. If you eat breakfast with me, I’ll always clarify to the server, “medium poached, like I don’t want yellow oozing everywhere when you I poke it with a fork.” I know some of you are shaking your head and saying, “but that’s the best part!
Hot coffee, never iced. Even when it’s 89 degrees at 7:00 am, and the humidity is already at 65%. To me, it doesn’t have as much flavor, aNd I can’t drink it as fast.
And cheese. Except don’t build me a cold sandwich with a cold piece of cheese. I will pick it off every single time, and have done so since I was a child. But this only applies to sandwiches.
Now warm, melted cheese… that’s where my true love resides. In just about every application, such as Hot Buffalo Cauliflower Dip…. but especially savory fontina cheese sauce that sinks into SMOKING hot whole roasted cauliflower.
With edges charred and browned, dried herbs mixed with olive oil and a little dijon mustard giving it a crust that most with associate with meat.
This is the kind of dish that wins friends. Both those who love vegetables, and those who might be convinced to try only because of the cheese.
I learned from Joy The Baker that simmering the whole head of cauliflower (basically poaching) in a “brine” before roasted partially cooks the cauliflower, so that it is cooked from the inside out. For the brine,
I used (peppercorns, olive oil, garlic, bay leaves) infuses them with initial flavor all the way through.
Now that the cauliflower is partially cooked, roasting will take care of the crispy edges, turn the core tender, and impart delicious. It’s so tender it nearly melts in your mouth.
When making cheese sauces, I like using fontina (made from cow’s milk) because it melts like a gem and is extremely versatile. Roth Cheese, from my neighbor state, Wisconsin, produce a Swedish-style Fontina. The smooth, creamy body accents the slightly tart flavor and mild, yeasty finish.
This sauce recipe evolved from the rosemary bechamel I used on cauliflower steaks at a recent dinner party, and couldn’t have been more perfect for this whole roasted version. To make it gluten-free, you’ll use brown rice flour to make the roux.
Savory. Rich. A golden, crackly masterpiece. Comfort feelings reminiscent of those I had when eating deep fried cauliflower and cheddar cheese sauce at the local watering hole with my parents when I was young. Except it’s a little more refined, quite impressive to serve, and wholesome, real food magic. Enjoy, xo.
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Hi, I made this recipe last night and it was a hit. My husband and a friend who don’t like cauliflowers loved it and had seconds and thirds. I used gluten free flour and Gruyere instead of the rice flour and fontina cheese only cause I could not find it but still delicious!
yay, love that there are newfound cauliflower lovers at your table!
Can you use almond flour instead of brown rice flour?
You’ll need to use a starchy gf flour – its purpose in the recipe is to thicken the sauce. Almond flour will not work.
made this last night. It was amazing!!!
I did user Gruyere cheese which was also delicious.
Yay! I’m so glad you liked the recipe. I’ll have to try it with Gruyere!
I have one question, you say 1 Head of garlic, smasjed. Now, you mean the whole peeled head of garlic? Not 1 CLOVE of garlic? Not complaining, my friends and I never feel there is such a thing as too much roasted garlic. Just being careful the first time I make this.
Love cauli and adore cheese! Thank you for a great recipe!😄
Hi Kimberly! The head of garlic, smashed, is to go in the brine that you’ll boil the cauliflower in first. It just infuses the water. So it’s not ground up to actually eat. :) Enjoy!
Wow–I LOVE everything about your site!! I can’t wait to make this tomorrow. Thanks for sharing your gifts!!
Aw, thanks Janene! I’m so glad you stopped by. And hope you enjoy the cauliflower! xo
This dish is amazing. I made it last night with a group of friends and plates were licked clean.
The only change I made was using almond flour instead of brown rice flour because I already had it. We ended up having 1/3 of the cheese sauce left that was used today on eggs and will be used throughout the weekend on other dishes.
Hoooooly goodness, this looks amazing! I’ve been eyeing up whole roasted cauliflower for some time now, but my husband doesn’t like cauliflower is anything, so I might have to eat it all myself :) That cheese sauce is calling to me! Plus, these pictures are SO GOOD my friend xoxo
This is beautiful! My mom and I have a favorite whole roasted cauliflower at a restaurant, I can’t wait to share this recipe with her so we can make it at home! Thanks for sharing
It’s really easy to make at home! And I love how fancy it looks. There usually aren’t any leftovers. :)