Whole roasted cauliflower with cheddar and spring onion sauce
- December 2013
- Serves 4-6
- Takes 20 minutes to make, 40 minutes to cook, plus drying
This whole roasted cauliflower recipe is a truly showstopping vegetarian main course, for Christmas or for a special dinner.
- Vegetarian recipes
- 32.3g (18.5g saturated)
- 22.1g protein
- 5.9g (4g sugars)
- 3g fibre
- 1.2g salt
For 6 servings
Don’t discard the cauliflower poaching liquid – strain and store in the fridge or freezer to use as a base for soup or stock.
Poach the cauliflower the day before, then drain and chill, covered in cling film, until ready to roast. Make the cheese sauce the day before, then reheat very gently to avoid splitting.
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