Cauliflower Recipe

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly oil a roasting pan.

Trim the cauliflower base so it sits flat but keep the head intact with leaves removed or trimmed neatly. Rinse and pat dry thoroughly.

Whisk together 3 tbs olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Brush the mixture evenly over the entire cauliflower, getting into crevices.

Place the cauliflower stem-side down on the prepared sheet. Roast in the preheated oven for 35–50 minutes, depending on size, until the exterior is golden and a skewer inserted into the center meets little resistance. If the top browns too quickly, tent loosely with foil.

Remove from oven and let rest 5 minutes before transferring to serving plate. Keep warm while you prepare crisps and sauce.

While cauliflower roasts, preheat a second oven rack or set an oven to 200°C (400°F) if separate; alternatively use the same oven while timing roast. Line a baking sheet with parchment.

Mix 1 cup grated Parmesan with 1 tsp dried thyme and 1/2 tsp freshly ground black pepper. Drop tablespoon-sized mounds spaced 2 inches apart on the parchment and gently flatten into 2–3 inch rounds.

Bake 4–6 minutes until edges are deep golden and centers have melted into a crisp. Watch closely — they can burn quickly. Remove and let cool on the sheet for 2 minutes, then transfer to a wire rack to crisp fully.

If making ahead, store crisps in an airtight container at room temperature to prevent moisture.

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add minced garlic and gently sauté 30–45 seconds until fragrant but not browned.

Whisk in 1 tbs flour and cook 1 minute to remove raw flour taste, stirring constantly.

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream, smoothing out lumps. Bring to a gentle simmer, stirring frequently, until sauce thickens slightly, about 3–5 minutes.

Reduce heat to low and stir in 1/2 cup grated Parmesan until melted and incorporated. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon juice. Taste and adjust seasoning.

Remove from heat and stir in 1 tsp white truffle oil. Use sparingly — start with 1 tsp and add up to 1/2 tsp more if desired. Keep warm; if it firms, rewarm over low heat with a splash of milk.

Place the roasted whole cauliflower on a serving platter. Spoon garlic truffle cream sauce generously over the top, allowing some to pool around the base.

Arrange Parmesan crisps standing or broken over and around the cauliflower for crunch and visual contrast.

Drizzle 1 tbs extra virgin olive oil over the head, sprinkle chopped parsley and 1 tsp lemon zest evenly. Serve immediately, slicing the cauliflower into wedges at the table or cutting portions and spooning additional sauce as desired.

Leftover sauce can be refrigerated up to 3 days; reheat gently. Parmesan crisps are best fresh.