Roasted Cauliflower with Creamy Beer and Leek Sauce
Photo: Jacquelyn Dodd, courtesy of Agate Publishing
A hearty Belgian beer lends rich malty flavor to this recipe.
A hearty Belgian dubbel lends a delicious richness to this roasted cauliflower featured in Lush, the newest book from Jackie Dodd, aka The Beeroness. “Leeks bring a bright, sweet, pleasantly oniony flavor that balances beautifully with the cauliflower,” Dodd writes. This recipe makes enough for 4 servings.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 Tbsp. extra virgin olive oil
- 1 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 1 Tbsp. unsalted butter
- 2 large leeks, white and light green parts only, chopped
- ¼ cup Belgian dubbel
- ¼ cup half-and-half
- ¼ cup reduced-sodium vegetable broth
Preparation
Preheat the oven to 425°F. Scatter the cauliflower florets on a rimmed baking sheet. Drizzle with the olive oil, ½ teaspoon of the salt, and ½ teaspoon of the pepper, tossing to coat. Roast until a fork easily pierces the cauliflower, about 35 minutes.
Melt the butter in a sauté pan over medium heat. Add the leeks and cook until tender, about 8 minutes. Stir in the beer, half-and-half, broth, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper. Simmer until the sauce thickens, about 6 minutes.
Transfer to a blender, allow to cool slightly, and blend until smooth. Transfer the cauliflower to a serving dish. Drizzle it with the sauce if desired or serve it on the side for dipping.
Reprinted with permission from Lush: A Season-by-Season Celebration of Craft Beer and Produce by Jacquelyn Dodd, Agate Surrey, October 2019.