Cauliflower with Marigold Sauce
Transform your dinner table with this elegant recipe for Cauliflower with Marigold Sauce, a stunning dish that pairs golden roasted cauliflower florets with a luscious, silk-smooth sauce infused with edible marigold petals. This recipe beautifully combines the nutty caramelized flavor of oven-roasted cauliflower with the delicate, floral notes of fresh marigolds, creating a unique and unforgettable flavor profile. The sauce, made with a creamy vegetable broth base and a hint of lemon, is velvety and aromatic, making it the perfect complement to the tender cauliflower. Finished with a garnish of fresh parsley, this dish is as visually striking as it is flavorful. Ideal for dinner parties or as an elevated vegetarian side dish, this recipe is a showstopper that captures the best of simple, fresh ingredients.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Marigold petals (edible, pesticide-free)
- 2 tablespoons Butter
- 1 tablespoon All-purpose flour
- 1 cup Vegetable broth
- 0.5 cup Heavy cream
- 1 teaspoon Lemon juice
- 1 clove Garlic
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets and place them on a baking sheet lined with parchment paper.
Drizzle the olive oil over the cauliflower, then sprinkle with salt and black pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for 20-25 minutes, turning halfway through, until golden brown and tender.
Meanwhile, prepare the marigold sauce. Begin by melting the butter in a medium saucepan over medium heat.
Add the garlic (minced) and cook for 1 minute until fragrant.
Stir in the flour and cook for another minute, creating a roux.
Gradually whisk in the vegetable broth, ensuring no lumps form. Cook for 2-3 minutes until slightly thickened.
Reduce the heat to low and stir in the heavy cream, lemon juice, and marigold petals.
Simmer the sauce for 5 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat and strain the sauce through a fine mesh sieve to remove the petals.
Arrange the roasted cauliflower on a serving platter and drizzle the warm marigold sauce over the top.
Garnish with freshly chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4020 mg | 175% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 15.7 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2344 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
