Whole Roasted Cauliflower with Cheddar Sauce

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) or white wine

2 teaspoons Worcestershire sauce

2 teaspoons spicy brown mustard

½ teaspoon salt

½ teaspoon black pepper

2 cups sharp cheddar cheese, grated

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.  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.   

While the cauliflower simmers, place a rack in the center of the oven and heat oven to 450°F.

Carefully lift the cauliflower from the water and place in a colander to drain.  Then, place the warm cauliflower in a pie plate.  Drizzle generously with olive oil.  Sprinkle with smoked paprika.  Roast for 30 minutes, rotating the pan two or three times during baking.  Remove from the oven and allow to cool while you make the cheese sauce.

To make the cheddar sauce, heat butter in a small sauce pot over medium-high heat.  Add the flour and whisk together to form a paste; cook for a few seconds to develop a nutty aroma.  Slowly stream in the milk and whisk until thickened, about 2 minutes.  Add the beer or wine and Worcestershire sauce and whisk until smooth, well-incorporated and thickened, about 5 minutes.

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.

To serve, place warm cauliflower in a serving dish. Pour the warm cheddar sauce around the cauliflower and serve.

Serves 2 to 4.

From Joy The Baker blog, recipe originally adapted from Domenica Restaurant in New Orleans.