Dear reader, how are you? No, really, how are you? As I’m writing this, Ukraine is under attack, several cities being bombed by Russia.
When I was a kid in history class, learning about wars and conflicts, it all sounded like things that belonged to the past. I used to wonder, what does war feel like when you’re just a person trying to go on with your life? It seemed impossible.
As an adult, I still can’t wrap my head around the fact that war is not a thing of the past. It’s 2022 and we still have people living in war zones. People who are forced to find a new way to live, forced to fight for their lives, under imminent threat to their physical safety.
Those of us who are lucky enough to actually go on with our lives, we watch invasions unfold from afar and are left feeling hopeless, useless, and terrified. I don’t know what to say, but before I go on to talk about cauliflower, I just had to say something. We don’t know what will happen next, but this is bad. Wherever you are I hope you’re okay❤️
well, let’s talk cauliflower!
I’ve already talked about how cauliflower is more than just a bland, boring vegetable. It’s actually more complex and versatile than it seems. It can be mild: boiled and served seasoned with salt, pepper, and good olive oil. It can be feisty: served in a spicy chilli and anchovies sauce.
It’s such an interesting vegetable it’s now been elevated to main dish, found on fancy restaurant menus. When roasted whole with a lot of butter it gets deliciously crisp on the outside and tender on the inside – to save time, it can be halved. Don’t discard the core, it tastes nice and tender when slow cooked. It looks beautiful placed in the center of the table, making it a great start of a meal. Keep all the leaves on the head of the cauliflower, it looks nice and you can eat them, too.
Placed on a bed of creme fraiche, it’s the perfect dip for the florets. The buttery, crispy florets dipped in the creamy herby sauce is truly fantastic. You’re guaranteed to impress your guests by serving it as a centerpiece or a side.
How to Buy
A cauliflower head must be very hard with tightly packed florets that are unblemished and completely free of dark spots, as white as possible. The leaves must be fresh and you guessed it, also unblemished. A small head will taste sweeter than a large one. Cauliflower doesn’t keep very long, and it should be tightly wrapped in plastic wrap before refrigerating. Cook it within three or four days.
Okay, that’s enough cauliflower talk, right? Let’s get down to business!
By the way, if you make this Roasted Cauliflower with Creme Fraiche please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
Roasted Cauliflower with Creme Fraiche
- 1 large cauliflower, with leaves on
- 1 cup creme fraiche
- 1/2 lemon, juiced
- 5 tbsp butter, softened
- olive oil
- salt and black pepper
- chives, chopped
- Preheat the oven to 375°F.
- Lightly trim the leaves at the bottom of the cauliflower head. Rinse and pat dry.
- Mix the butter with the oil. Rub the mixture all over the surface until the cauliflower is well coated.
- Season with salt and pepper.
- Place the cauliflower stem side down on a baking tray.
- Roast for an hour and a half to two hours, basting the cauliflower with the juices from time to time during cooking. The cauliflower is done when tender and dark golden-brown, and the leaves are crisp and charred.
- Meanwhile, make the dip: mix together the creme fraiche, lemon juice, and chives. Keep in the fridge until required.
- Remove cauliflower from the oven and serve with creme fraiche. Sprinkle extra salt and black pepper on top.