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When you don't have a big family living with you, it's a tough thing to buy something like...cauliflower. The heads are enormous, so one or two people will end up eating it for at least three meals. But the thing with cauliflower is that there didn't seem to be much to do with it, so you'd be eating cauliflower the same way every time. I love cauliflower, but at home, the only way I have ever prepared it before was steamed, drizzled with some kind of highly-flavored sauce. Cauliflower, you know, isn't all that flavorful on its own.
Behold: my first ever attempt at a roasted, curried cauliflower. I simply cut the cauliflower into small to medium florets, then tossed the florets, along with whole cloves of garlic, with a little "dressing" made with 3 Tbsp. olive oil, 1 Tbsp. lemon juice, salt and pepper to taste, and about 1/4 tsp. each of cumin, turmeric, and curry powder. I roasted them in a 425 oven for about 25 minutes.
They were delicious, caramelized where the florets had met the baking sheet. I ate them plain, but next time, I might try them with a little homemade raita.
I still have half a head left, though...
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4-05-2006 @6:54PM J.Ho said... This looks pretty good. I have something very similar on my site. ctually, it's the reason I started my site in the first place. Cauliflower puts on a whole different face when you roast it.
http://pleasurecooker.com/pc/2006/03/08/roasted-cauliflower/
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4-05-2006 @6:56PM J.Ho said... This looks pretty good. I have something very similar on my site. Actually, it's the reason I started my site in the first place. Cauliflower puts on a whole different face when you roast it!
http://pleasurecooker.com/pc/2006/03/08/roasted-cauliflower/
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4-05-2006 @7:36PM Heidi said... This will kill you:
1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper
Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
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4-05-2006 @7:59PM bob said... You can always pickle the rest of the raw cauliflower.
I usually just boil 1:1 wine or cider vinegar and water with a good amount of cardamom pods, mustard seeds, black peppercorns, whole coriander, and a couple small chili peppers and kosher salt and pour the mixture into a quart canning jar packed with the cauliflower. After a week or so they are yummy.
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4-05-2006 @8:22PM J.Ho said... Heidi,
That looks awesome. I'm going to make it this weekend!
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4-05-2006 @9:15PM karsh said... This sounds very delicious -- I've always been a little wary of cauliflower, but introducing curry into the mix might just be the ticket.
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4-05-2006 @10:54PM foodmomiac said... If you liked the little carmelized bits, try cutting the cauliflower slightly differently. If you cut it into slices (half it first, just like you'd do an onion), you'll get way more surface area for carmelization. Also, a lot of little bits fall off when you slice, creating many tasty nuggets. I often roast an entire cauliflower this way, and my four-year-old and I can dispatch of it in one sitting. I usually toss it just with olive oil, salt and pepper.
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4-06-2006 @2:00AM Ken Sloan said... Try mashing cauliflower with havarti! That's one of my favorite non-traditional ways of making it. You can also rice it (in place of rice, of course).
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