Cauliflower 1

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
“Cheese” cauliflowerBy 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.

cauliflower with tomatoes and beets
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.

8 thoughts

  1. I love the look and abnormality of cauliflower….it is so different from any other vegetable. I love to steam it, smoosh it up, add a little milk or cream, sharp smoked cheddar, and carmelized onions.

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  2. Marianne — There are times (like last night) where I’m perfectly happy with just a giant bowl of roasted cauliflower for dinner. Maybe I’m turning into a vegetarian. 0.o

    Arnie — That makes two of us!

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  3. Mimi — I’ll have to try that sometime. The only reason I don’t add extra liquid other than oil is because I want the cauliflower to be nicely browned.

    Urspo — It’s actually not that bad. I think the thing that most bothers people with regards to vegetables like cauliflower and cabbage is the smell. Roasting concentrates its flavor while softening it to a buttery tenderness. Try it sometime. It’s guaranteed to make you a convert.

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  4. I decided one xmas to make something I lovingly referred to as “Cruciferous Vegetable Casserole”

    It was Sliced Red Onions, Broccoli Florets, Cauliflower Florets, and brussel’s sprouts. I did this a few years ago and surprisingly enough; my picky friends lvoed it. All I did was put the items in a glass roasting pan. Season them liberally with Jan’s Krazy Mixed-Up Salt, drizzle oil over them and put like half a cup of vinegar in the pan.

    I roasted for like an hour and it turned out quite good. Though I’m sure I destroyed the nutritional value of the vegetables.

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  5. The colours look gorgeous! What a difference compared to boring old white cauliflower hey? I’m looking for something to do with my cauliflower.. but am thinking something more exciting than roasting. Nice blog though! 🙂

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