Finally, it's safe to turn the oven back on. No more heatwave (PLEASE NO MORE!!!) Last week was such a bust of life, I still feel like I am recovering. But let's not talk about anymore. Lets talk about this cauliflower situation that was a highlight of my week.
I have been meaning to do this for a while now. And I have attempted, I'll have the intention, get the cauliflower and peppers, then somehow forget that I was going to cook it and just feed it to the mr raw, or he will just start eating at it and then the head is not intact anymore (He loves raw cauliflower). And sure, you don't need to have a whole head of cauliflower to roast it and enjoy it, but come on, doesn't it look super badass and pretty whole? And you can slices of it like you would a cake, a really yummy veggie cake. So yeah, it should be a whole head. Anyways, besides being pretty, this thing was freaking amazing. I love cauliflower, roasted cauliflower even more. Add to it some slightly sweet and cheesy pepper sauce, holy ho…I almost ate the entire thing myself. It was everything and more how I wanted it to turn out and am now forever going eat my cauliflower exactly like this (but probably not always). And the sauce…. I am going to make giant jars of it and stick it on everything. So good.
Now lets get to it.
The stuff. A whole head of cauliflower, a couple colorful peppers, nutritional yeast, garlic, lemon, salt and pepper, and a little bit of olive oil.
Start with the cauliflower, Trim away any big leaves from the bottom and stick the whole head into a oven safe pot big enough to hold it.. Add in a little water and stick on the stove top on medium heat to cook for a few minutes, just to give it a little head start.
And preheat the oven
Pre roasted, slightly streamed cauliflower goes into the oven until a nice golden brown and all pretty like.
While the cauliflower is roasting, roasted the peppers too.I place mine whole onto a lightly oiled cast iron pan* and stick into the oven.
Once the peppers are starting to char and have become soft and tender, remove from the oven and let cool for a few minutes or long enough for you to handle them. When cooled enough, remove the stem, seeds and any of the skin that is coming off.
*Last year I used the same cast iron pan over and over to rasot peppes and never cleaned it, or bothered to oil it. By the end of the summer, there was a 1/2 inch thick layer of hard as rock caramelized pepper juice that I had to chip it away with a chisel… so yeah. be careful of pepper juice.
Toss the roasted peppers into a food processor along with the garlic, lemon juice, nutritional yeast, a splsh of oil and s little salt and pepper.
And taste.. and try not to eat it all right now (It is so f ing good)
And take that sweet, so delocouis sauce and smother all over the roasted cauliflower.
If you want, stick it back into the oven for a few minutes to crust up a little bit, but not a necessary.You can call it here and go to town.
I stuck in back in the oven for a few minutes… But again, not necessary.
And now you have this giant, amazing, head of delicious cauliflower, waiting to be eaten. I recommend removing the head and sticking it on a cutting board, you know, for easier cutting, and also it looks pretty badass.
Cut into chunks and serve right away.
Goodness gracious was this thing so freaking good!
Have a fantastic day!
A Roasted Head of Cauliflower with Roasted Red Pepper Sauce
- 1 fresh head of cauliflower
- 2 red(yellow or orange work too) peppers
- 2 -3 tablespoons nutritional yeast (the more the cheesier)
- 4-5 cloves of garlic
- juice of a lemon
- salt and pepper
- olive oil
Take whole head of cauliflower and trim any big leaves or stem off bottom. Stick into a big oven safe pot with about 1/2 inch of water. Place a lid on pot and stick on medium heat for about 8-10 minutes, or until water has evaporated. and cauliflower is slightly tender.
Preheat oven to 425.
After the brief cook on the stove top, remove lid, drizzle cauliflower with a tiny bit of oil and sprinkle with a little salt and pepper. Stick into oven without the lid.
Now that the oven is on, toss peppers into oven, either on a baking sheet, pan, or on the rack if you have the space and cook until all roasted and soft (should take about 15 minutes). Remove when cooked and let cool off for a few minutes. Once cool enough to handle, remove seeds and stem and any of the skin that want to come off and stick into a food processor. Add in the garlic, nutritional yeast, lemon juice and a tiny drizzle of olive oil. Blend until smooth. Add salt and pepper to taste.
Once the head of cauliflower is cooked and browned, remove from oven and dump/ smear with the red pepper sauce. If you want, place back into oven for a few more minutes, or not. Good both ways.
Remove from pot and cut into big ass chunks. Garnish with something green and eat until you can't eat anymore.
If by chance you have any left overs (which I highly doubt) try blending it up as soup. It is freaking fantastic!