Equipment
Ingredients
Vegetables
- 600 g cauliflower, cut into medium florets
- 2 garlic, minced
Spiced Cream
- 250 ml heavy cream, room temperature
- 30 g unsalted butter, melted and slightly cooled
- 2 g ground cinnamon
- 1 g ground nutmeg
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your oven to 200 C/400 F. Lightly grease your baking dish with a small amount of extra butter or oil.
Using a chef's knife and cutting board, trim the cauliflower head and cut it into even, medium-sized florets to ensure uniform cooking.
In a large mixing bowl, whisk together the heavy cream, melted butter, minced garlic, ground cinnamon, ground nutmeg, kosher salt, and black pepper until completely combined and smooth.
Add the cauliflower florets to the bowl with the spiced cream mixture. Toss thoroughly until every floret is evenly coated with the liquid and spices.
Transfer the coated cauliflower and all the remaining liquid from the bowl into the prepared baking dish. Cover tightly with aluminum foil and bake at 200 C/400 F for 20 minutes.
Carefully remove the aluminum foil to avoid steam burns. Continue to roast uncovered for an additional 15 minutes at 200 C/400 F until the cauliflower is tender and the cream has thickened and browned slightly on the edges.
Chef's Notes
- For a deeper, more pronounced flavor, gently bloom the cinnamon and nutmeg in the melted butter over low heat for 30 seconds before whisking it into the cold cream.
- Do not discard the tender inner leaves of the cauliflower. Roughly chop them and roast them alongside the florets for added texture and zero-waste cooking.
- If you prefer a visibly thicker, gratin-style sauce, toss the raw cauliflower florets with 10g of cornstarch before mixing them into the cream.
- The residual heat of the baking dish will continue to cook the cauliflower and reduce the cream slightly after removal from the oven, so pull it out just as it reaches your desired tenderness.
Storage
Refrigerator: 4 days — Store in an airtight container. The cream sauce will thicken significantly when cold.
Reheating: Reheat gently in an oven at 175 C for 10-15 minutes, or microwave on medium power in short bursts, stirring carefully to maintain the sauce emulsion.
