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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.
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10-28-2008 @11:55AM Julie said... I love roasted cauliflower, the more carmelized the better!
http://www.noshtalgia.blogspot.com/
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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
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10-28-2008 @2:28PM DK said... Same thing with roasted Brussels sprouts. Everyone loves them roasted.
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10-29-2008 @6:43PM Kari Rippetoe said... I'm having visions of roasted cauliflower soup...anyone have some good recipes to share?
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