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Credit to Nigel Slater for this delicious dish
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To keep the sauce white, the onions will need stirring regularly, and the heat kept fairly low. The cloves, peppercorns and bay leaves are essential.
Serves 4
Serves 4
Ingredients
cauliflower 1, about 1kg
olive oil 5 tbsp
For the sauce:
white onions 2, large
olive oil 1 tbsp
butter 75g
milk 500ml
bay leaves 3
cloves 3
black peppercorns 8
spring onions 4
Set the oven at 200C/gas mark 6. Trim the cauliflower, removing any imperfect or tough leaves and keeping any small, young ones in place. Put the cauliflower stem down in a roasting tin and pour the olive oil over and season with sea salt and ground black pepper. When the oven is up to heat, roast the cauliflower for 50–60 minutes, until the florets are golden brown. Check its tenderness with a metal skewer – it should go through the thickest part of the cauliflower with ease.
While the cauliflower roasts, make the sauce. Peel and roughly chop the onion. Warm the olive oil and butter in a deep pan over a gentle heat, add the onions and let them cook, covered by a lid, until soft and translucent. Let them take their time, they will need a good 25 minutes, and stir regularly so they do not colour. A browned onion will spoil your sauce.
Pour the milk over the softened onions, add the bay, cloves and peppercorns, and bring to the boil. Remove the pan from the heat and cover with a lid, leaving it all to infuse for 40 minutes.
Remove the bay and cloves then use a stick blender (or, better I think, put the onions and milk into a liquidiser) and reduce to a smooth, creamy sauce. Season carefully then finely chop the spring onions. Return the sauce to its pan, stir in the spring onions and warm over a moderate heat, stirring almost continuously, until hot. Lift the cauliflower from the oven and transfer to a serving dish. Pour over the onion sauce and serve.
olive oil 5 tbsp
For the sauce:
white onions 2, large
olive oil 1 tbsp
butter 75g
milk 500ml
bay leaves 3
cloves 3
black peppercorns 8
spring onions 4
Set the oven at 200C/gas mark 6. Trim the cauliflower, removing any imperfect or tough leaves and keeping any small, young ones in place. Put the cauliflower stem down in a roasting tin and pour the olive oil over and season with sea salt and ground black pepper. When the oven is up to heat, roast the cauliflower for 50–60 minutes, until the florets are golden brown. Check its tenderness with a metal skewer – it should go through the thickest part of the cauliflower with ease.
While the cauliflower roasts, make the sauce. Peel and roughly chop the onion. Warm the olive oil and butter in a deep pan over a gentle heat, add the onions and let them cook, covered by a lid, until soft and translucent. Let them take their time, they will need a good 25 minutes, and stir regularly so they do not colour. A browned onion will spoil your sauce.
Pour the milk over the softened onions, add the bay, cloves and peppercorns, and bring to the boil. Remove the pan from the heat and cover with a lid, leaving it all to infuse for 40 minutes.
Remove the bay and cloves then use a stick blender (or, better I think, put the onions and milk into a liquidiser) and reduce to a smooth, creamy sauce. Season carefully then finely chop the spring onions. Return the sauce to its pan, stir in the spring onions and warm over a moderate heat, stirring almost continuously, until hot. Lift the cauliflower from the oven and transfer to a serving dish. Pour over the onion sauce and serve.