It is a recipe that can also be prepared by those who do not like being in front of the stove. Super easy and delicious
No fatigue and a guaranteed surprise effect on your winter table. With the cauliflower whole in the oven you will also have an eye for yours vegetarian guests, which never hurts.
Whole is easy
Yes, very easy. Because you only have to remove the outer leaves and the base, wash it and place it, whole, in a pan lined with parchment paper. Sprinkle the vegetable with salt and a drizzle of extra virgin olive oil. Put in the oven at 220 ° C for about 50 minutes, checking the cooking which often depends on the size of the cauliflower. How to tell if it is ready? You will have to see the cauliflower well roasted on the outside. To accompany it you can make a spice mix to taste, with oil and half juice lemon. But this very simple recipe lends itself to be reinterpreted and revisited according to i individual tastes, regional recipes or family treats.
Sauces, dips and creativity
Cauliflower served whole on a bed of lettuce will amaze your guests, but the benefits of choosing this dish don’t end there. The cauliflower, we know, it goes to the wedding with particular sauces, or with one cheese fondue or a mix of herbs. Unleash your creativity. For example, if you like it, you can marinate it for a few minutes, before cooking in the oven, in a mixture of plain yogurt with abundant curry, a teaspoon of turmeric, one of cumin powder, red pepper and grated zest of half a lemon. Then transfer the cauliflower to a baking sheet, cooking it for about 40 minutes, until the marinade turns into a golden crust delicious.
Perfect with lemon béchamel
Would you like to leave a indelible memory on the taste buds of your guests? We suggest you serve it with one béchamel with lemon. To prepare it, put 15 grams of butter in a saucepan, a little milk and flour, bring to a boil and remove from the heat. Separate the yolk from the white. As soon as the mixture is warm, add only the yolk and a pinch of salt. Put it back on the heat for a few minutes, until it boils again. Remove from heat and add 15 grams of capers, chopped parsley and the juice of a lemon. Mix well. Serve the lemon béchamel over the whole baked cauliflower.