Roasted Cauliflower

Whole Roasted Cauliflower with Camembert and Marmite

 

Whole Roasted Cauliflower with Camembert and Marmite. This rich, creamy and luxurious roast cauliflower dish would be a showstopper vegetarian centrepiece for any occasion, but especially Christmas. The cauliflower is roasted whole until tender before it is glazed with marmite, double cream and cheese to create a creamy sauce. To make it even more special, a whole Camembert cheese is put on top, to create a fondue type effect. Don’t be put off by marmite if you think you don’t like it, this recipe will change your mind. It adds a savoury, rich flavour that will allow even the biggest meat lover to enjoy this dish. This Whole Roasted Cauliflower recipe could also be served as a side dish to your meaty main, such as my recipe for Sage Butter Turkey with Bacon Lattice.

If you make my Roasted Cauliflower with Camembert and Marmite then share your recreation with me on Instagram using #documentingmydinner


Recipe
Serves 4-6
Difficulty Level: Home Cook

Ingredients:
  • 1 whole cauliflower
  • 3 sprigs rosemary
  • 1 garlic clove, halved
  • 250g Camembert
  • 300ml double cream
  • 150ml vegetable stock
  • Whole nutmeg, for grating
  • 2 heaped tablespoons marmite
  • 25g butter, melted
  • 50g grated Parmesan
  • Salt and pepper
  • Olive oil

Method:

  1. Preheat the oven to 180C. Remove the outer leaves from the Cauliflower and trim the stalk so the cauliflower sits upright in a large pot.
  2. Rub the garlic halves and Rosemary all over the cauliflower and season generously with salt and pepper. Put the rosemary at the bottom of the dish. Drizzle with olive oil and roast in the oven for around 45 minutes.
  3. Meanwhile, mix together the marmite and melted butter and keep to one side. In a pan, gently heat the double cream, Parmesan and vegetable stock and crush in the garlic clove. Grate in around 1/4 of a nutmeg and allow to simmer for 5 minutes. Season with a little salt and pepper.
  4. After the 45 minutes are up, brush the cauliflower with the marmite and butter. Carefully cut out the very top section of the cauliflower and place in the unwrapped Camembert, scoring it. Pour the cream sauce into the bottom of the dish. Cook for a further 10-15 minutes until the sauce is bubbling, the Camembert is oozing and the cauliflower is nicely caramelised.
  5. Serve the Whole Roasted Cauliflower as a main vegetarian roast, with all the trimmings or as a side to a meaty main.

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