Roasted Cauliflower with Roasted Garlic, Mayonnaise and Parmesan Sauce
The quantities given are for 4 servings.
Ingredients
| — | For the mayonnaise: |
| — | 2 egg yolks |
| — | 1 tablespoon lemon juice |
| — | 100 ml sunflower oil |
| — | salt to taste |
| — | For the sauce: |
| — | 2 heads garlic |
| — | 2 teaspoons olive oil |
| — | the whole amount of mayonnaise (about 120 g) |
| — | 50 g freshly grated parmesan or pecorino |
| — | 100 g sour cream |
| — | 1 tablespoon lemon juice |
| — | salt to taste |
| — | For the cauliflower: |
| — | 1 medium head cauliflower |
| — | 2-3 tablespoons olive oil |
| — | fine sea salt and freshly ground black pepper to taste |
Instructions
For the mayonnaise: Mix the egg yolks and lemon juice in a narrow deep bowl, one that can hold the mixer beaters. Beat with the mixer on high speed and add the oil little by little, in a thin stream or almost drop by drop. Keep beating until all the oil is added and you get a smooth, thick sauce. Season with salt to taste.
Heat the oven to 180°C. Cut the garlic heads a few millimeters from the top. Place them on a sheet of aluminium foil and pour the olive oil over. Wrap the foil so the garlic is well packed. Place in a small baking tray or another small ovenproof dish.
Divide the cauliflower into florets and place them in a baking tray. Sprinkle with olive oil, salt and freshly ground black pepper to taste. Put the tray with the cauliflower and the dish with the wrapped garlic into the preheated oven and roast for 1 hour.
Unwrap the garlic and, once it has cooled enough to handle, squeeze it out.
In the bowl of the food processor combine the squeezed roasted garlic, the mayonnaise, the finely grated cheese, the sour cream and the lemon juice. Blend for 30 seconds until you get a smooth sauce. Taste and add a little salt if needed.
The sauce can be chilled before serving for 2 hours in the fridge. Serve with the roasted cauliflower, toasted bread, celery or other vegetables.