Roasted curried cauliflower in a mustard thyme cream sauce
Roast
Roasting
Thinking about the pork challenge for this week put me to thinking about side dishes. I had 2 small heads of cauliflower in the frig calling to me and so out they came onto my bamboo cutting board. I recently had a wonderful roasted cauliflower and brussels sprouts dish while having dinner in the bar with friends at Plumpjack /Lake Tahoe and had been thinking about it ever since, so now I had my inspiration. The sauce is a reduction sauce with each ingredient being reduced to intensify the flavor before adding the next. I started with some amber ale, followed by chicken stock, followed by cream. This results in a rich, layered flavor that goes great with the cauliflower. If curry isn't your favorite spice, the dish works great without it as well. But the curry gives an extra dimension of flavor. I don't list specific amounts of seasoning for the cauliflower as it depends on the size of the cauliflower heads you're working with, so I describe it in terms of 'pinches'.
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