This is an easy but very tasty cauliflower recipe. The fun presentation of a whole cauliflower, first blanched in vegetable stock, then dressed with a creamy tangy turmeric sauce, which can be made ahead of time, and topped with some chopped greens.
- Clean and wash the cauliflower, discarding the leaves, and remove about 1 inch of the hard core, making sure the florets don’t fall off. Bring a large pot of vegetable broth to a boil. Add in the whole cauliflower and cook, covered, until cauliflower is tender, but not mushy, about 12 minutes.
- Melt butter over low heat in a medium-sized saucepan. Sprinkle in the flour and turmeric powder. Cook for a couple of minutes. Add in the warm vegetable stock and milk. Bring to a simmer and cook until slightly thickened. Season with lemon juice, pinch of sugar, salt and pepper to taste.
- Put the whole cauliflower on a warm serving platter. Spoon the sauce over the top and sprinkle with the chopped greens. Serve immediately.