Roasted Cauliflower Wedge with Blue Cheese and Caramelized Walnuts Recipe

Roasted Cauliflower with Blue Cheese and Caramelized Walnuts

I want to preface this roasted cauliflower wedges recipe with one of the greatest lessons that having children has taught me, and that is: appreciation.

Appreciation for them as budding human beings and appreciation for their amazing father? Absolutely. Appreciation for decades of parenting from my parents and support from my dear friends? Certainly.

But, more selfishly, they taught me to appreciate many things I took it for granted pre-children. Things that nourish me, enlighten me, and make me me, but have been crowded out by other things that nourish me in other ways, enlighten me in other ways, and define another side of me.

Everything is fine: chapter of our life, growing up so fast, next thing you know, leaving the house, etc.

And as I see it, I have been given an invaluable new perspective that allows me to experiment all the flavors of happiness when I read three pages of my book on the playground one Sunday morning (in half-paragraph bursts); when I go beyond mine fantastic blooms worksheets while coloring next to me (they are helping me with this Paris coloring book); when everyone is finally sleeping and I get into bed with a new episode of compelling fiction.

Roasted Cauliflower With Blue Cheese And Caramelized Walnuts

And evening appointments? Oh, date nights! The wait, the thrill, the magic of tiptoeing down our stairs and exiting in absolute freedom, just the two of us, the city our oyster!

Sometimes we delight in having a simple meal at a favorite neighborhood spot; other times we plan an evening a new and exciting place.

A few months ago we went to Gravity bar, a trendy spot near the Canal Saint-Martin serving great cocktails and small plates. We sat at the counter looking into the kitchen and watching the chef put together the kind of fresh, lively compositions that illustrate what's exciting in Parisian cuisine right now.

Obviously, I had to order the Roast Romanescowhich looked like a whole roasted slice, topped with crumbled blue cheese (Auvergne blue), a honey garlic vinaigrette and caramelized pecans. I knew I would like it. And I did.

The recipe I am sharing with you today is mine recreation of the dishusing regular cauliflower (more widely available, but use romanesco if you have it) and walnuts instead of pecans (stick to the original if you have easier access to pecans than me).

Roasted Cauliflower With Blue Cheese And Caramelized Walnuts

THE richness of flavors it's remarkable. Can you picture them all in your mind? The palate remains engaged with every bite, processing the nutty, sweet, spicy, bitter and toasty.

It is a company dish that you can serve as an appetizer, the four segments arranged on a serving plate that you will cut into pieces for your guests, or as a vegetarian second course, as we enjoy it at home. Very satisfyingand if you get non-dairy “blue cheese” (I tried one from Dad it was really good) and using rice syrup in the dressing, it's an easy way to make your vegan friends happy.

PS: If you are a fan of roasted cabbage stuffI've got you covered:

PPS: Speaking of interesting things happening in Paris, get a copy of my friend Lindsey's book The new Paris! And check out his podcast of the same name, The new Paris podcaston which I was a guest for episode 2!

PPPS: Did I mention I have a podcast too? (Warning: it's in French.)

Have you tried this? Share your photos on Instagram!

Please tag your photos with #cnzrecipes. I'll share my favorites!

Roasted Cauliflower Wedge Recipe with Blue Cheese and Caramelized Walnuts

Roasted Cauliflower Wedge Recipe with Blue Cheese and Caramelized Walnuts


  • 1 whole head cauliflowerapproximately 1 kilogram (2 1/2 pounds)
  • 100 grams (3 1/2 ounces) blue cheese (in France choose Bleu d'Auvergne, Fourme d'Ambert, Roquefort…), crumbled
  • 1 tablespoon olive oil
  • 1/2 teaspoon fine sea salt
  • For the caramelized walnuts:

  • 50 grams (1/2 cup) Nuts
  • 2 teaspoons white sugar
  • For the garlic and honey dressing:

  • 2 teaspoons Honey
  • 2 strong teaspoons mustard
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon fine sea salt
  • 2 garlic cloves pressed or finely chopped
  • 2 tbsp olive oil


  1. Preheat the oven to 220°C (425°F).
  2. Remove the outer leaves and ribs of the cauliflower, cut a slice of the base to have a fresh cut and cut the cauliflower into 4 large wedges (6 if 6 are needed).
  3. Place on a baking sheet, drizzle with olive oil, sprinkle with salt and turn a few times to coat.
  4. Roast for 30 minutes, until cooked through and golden brown.
  5. In the meantime, prepare the caramelized walnuts. Prepare a small baking tray lined with baking paper or a silicone cooking mat.
  6. In a heavy-bottomed saucepan, melt the sugar over medium heat without stirring. When the sugar is just starting to caramelize, add the nuts and stir constantly to coat them while allowing the caramel to darken a little more. Pour onto the baking tray, separate the walnuts with the spatula (be careful, they will be very hot!), and leave to cool completely.
  7. Prepare the vinaigrette. In a small bowl, mix together the honey, mustard and vinegar. Add the salt and garlic, then mix in the oil until an emulsion forms. The dressing can be made the day before, and if desired, you can increase it to keep it on hand for salads later in the week.
  8. To serve, place a slice of cauliflower on each plate. Top with nuts and cheese and drizzle with vinaigrette. Serve hot or at room temperature.


Unless otherwise indicated, all recipes are copyright Clotilde Dusoulier.

Roasted cauliflower

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