Cauliflower is one of the greatest vegetables to roast, requiring minimum work to prepare. Did you check the Cauliflower recipes I have added to my website? If not, here are them: Roasted Cauliflower, Caramelized Cauliflower Orzo Salad with Grilled Broccolini, and Vegetarian Warm Cauliflower & Kale Salad.
Check this new recipe and let me know if you like it!
Start with the cauliflower. Get rid of its leaves, wash it and dry it.
Place it on a baking sheet. Brush with melted fat and sprinkle with chopped herbs.
Bake for about an hour in a preheated oven at 400°F.
Ten-fifteen minutes before the end of cooking, add the garlic cloves.
Check the cooking; a knife should fit easily into the cauliflower.
About twenty minutes before the end of cooking the cauliflower, make the sauce.
Peel and slice the onion. Clean and slice the mushrooms.
Melt the butter or margarine in a thick-bottomed saucepan. Sauté the onions for about 5 minutes; then add the mushrooms, cranberries and herbs and continue cooking for 4-5 minutes.
Add the flour and continue cooking for 1 minute.
First, pour half the quantity of broth, mix well then simmer over heat until the sauce thickens.
Pour the remaining quantity of broth if the sauce seems too thick.
Serve immediately with the cauliflower.
Notes
NUTRITIONAL FACTS:Calories 107g / Fats 8.6g / Cholesterol 15mg / Total Carbohydrate 6.9g / Protein 2.6g