In the final countdown to Big Thursday (aka Thanksgiving), do you have room for one more dish on your buffet? Because I have a beaut for you today.
It’s a whole roasted cauliflower, and it is a simply spectacular specimen. I predict your guests will ooh and ahhh over it, because it is probably unlike any other dish they have seen. The sauce is just slightly spicy from chile, and slightly sweet from currants and onions. I’ll bet no one can guess what’s in it.
It’s sort of like an impressive roast dinner, only it’s a vegetable, not a beast.
My husband ate a large wedge for dinner, and then finished the leftovers off while clearing up the table. There was not a drop left in the dish.
Just a few ingredients make a simple sauce.
The sauce will be quite chunky when you stir it together.
An egg wash helps to “glue” the Parmesan onto the cauliflower.
Pour the sauce over the whole head and roast!
Out of the oven and ready for action!
I found this recipe from Karen at Lavender and Lovage , a simply lovely food blog based across the Pond (she shares her time between North Yorkshire and South West France). You’ll have a take a look at her in her charming kitchen  (I wish I was sitting there with her), and soak in the quiet beauty of her heirloom recipes . She also specializes in 5:2 Diet recipes , which is a plan in which you eat normally for five out of seven days, and greatly restrict your food on the other two days. So if you follow that plan, she’s your go-to gal.
I had been browsing her site for interesting sides for Thanksgiving, and landed on her gorgeous British Carrots: Sticky Carrot Medley with Pomegranate Molasses . Her Little Black Dress of Salads (Potato & Radish in a Creamy Truffle Oil Dressing ) will indulge my love of spuds, truffle AND crunchy radishes! She says the humble potato and radish assume an air of luxury and sophistication, and the truffle dressing is like the string of pearls on the little black dress. You understand.
I could also see her dazzling winter coleslaw of Red Cabbage, Apple and Pecan Salad  on my plate. It would brighten any holiday season meal, offer welcome crunch and be a healthful side dish. I’m making that one, too.
Seriously, if you are bored with what’s coming out of your own kitchen, take a gander at what comes out of hers, and then choose a recipe or three to try. You won’t be sorry. Thanks, Karen, for a delicious month of browsing and cooking. I’m officially stalking you now.
I was assigned her blog as part of Secret Recipe Club , a sort of secret-Santa project for food bloggers. We are to quietly explore and cook for a month from this secret blog, and today is our reveal day of the recipe we have chosen to present.
If you’d like to see what else the Secret Recipe Club cooked up this month, browse the photo array below.