Roasted Cauliflower with Creamy Beer and Leek Sauce

• 1large head cauliflower, cut into florets
• 2 tbspextra virgin olive oil
• 1 tspkosher salt, divided
• 1 tspfreshly ground black pepper, divided
• 1 tbspunsalted butter
• 2large leeks, white and light green parts only, chopped
•  ¼ cup Belgian dubbel
•  ¼ cup half-and-half
•  ¼ cup reduced-sodium vegetable broth

Preparation

1. 1.

   Preheat the oven to 425°F. Scatter the cauliflower florets on a rimmed baking sheet. Drizzle with the olive oil, ½ teaspoon of the salt, and ½ teaspoon of the pepper, tossing to coat. Roast until a fork easily pierces the cauliflower, about 35 minutes.

2. 2.

   Melt the butter in a sauté pan over medium heat. Add the leeks and cook until tender, about 8 minutes. Stir in the beer, half-and-half, broth, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper. Simmer until the sauce thickens, about 6 minutes.

3. 3.

   Transfer to a blender, allow to cool slightly, and blend until smooth. Transfer the cauliflower to a serving dish. Drizzle it with the sauce if desired or serve it on the side for dipping.

4. 4.

   Reprinted with permission from Lush: A Season-by-Season Celebration of Craft Beer and Produce by Jacquelyn Dodd, Agate Surrey, October 2019.