Growing up, the only form in which I saw cauliflower (or maybe just the only way my mom could get me to eat it!) was steamed and covered in nice thick, white sauce. Now, while I can admit that I still think it's delicious, I'd much rather prefer eating roasted cauliflower.
According to Gourmet Magazine, "Blasting cauliflower florets in a hot over concentrates their natural sweetness, turning them into something akin to vegetable candy."
- 1 medium head cauliflower (2 1/2 to 3 lbs), cut into 1 1/2 inch wide florets (8 cups)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 35 minutes. Serves 4.
Adapted from Gourmet Magazine, April 2007.
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
Reader Comments (Page 1 of 1)
10-28-2008 @ 11:55AM
Julie said...
I love roasted cauliflower, the more carmelized the better!
http://www.noshtalgia.blogspot.com/
Reply
10-28-2008 @ 12:12PM
Karen said...
We eat that all the time -- it's like candy. I try to get one head white and one head orange or purple or green cauliflower, just to make it pretty (and a little more nutritious, I think). http://verbatim.blogs.com/verbatim/2006/03/oooh_the_colors.html
Reply
10-28-2008 @ 2:28PM
DK said...
Same thing with roasted Brussels sprouts. Everyone loves them roasted.
Reply
10-29-2008 @ 6:43PM
Kari Rippetoe said...
I'm having visions of roasted cauliflower soup...anyone have some good recipes to share?
Reply