To most people, cauliflower is decidedly boring. It’s not sexy compared to say, tomatoes or corn. I seriously doubt that it springs to mind when you ask someone what his or her favorite vegetable is.
“Cheese” cauliflower — By the way, this picture hasn’t been photoshopped. That’s the way it really looks, hence the name cheese cauliflower.
Roasting cauliflower changes its flavor to something approaching French fries. It’s an easy way to persuade someone to eat a vegetable that he or she might not normally consume. Once you cook it this way, you’ll be sorry you hadn’t bought more than one head. It’s pretty amazing.
One head cauliflower
4 T. extra-virgin olive oil
pinch of kosher salt
Preheat oven to 375 F. Break apart cauliflower. The smaller the florets, the better. You want the florets to be of similarly uniform size, so that the cauliflower cooks evenly. Drizzle olive oil over cauliflower; sprinkle with salt. Toss to coat. Roast for 45 minutes or until cauliflower has caramelized and turns golden brown. Let cool slightly, then serve immediately.
Discussion on eGullet can be found here.
Cheese cauliflower with heirloom tomatoes and beets
Here, I’ve paired roasted cauliflower with chopped heirloom tomatoes and roasted beets, along with black mustard seeds, sea salt, olive oil and chopped parsley.