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I've often felt that cooking cauliflower is no-win situation. Either you serve it "healthy" - say, steamed with a little salt and lemon juice - and it tastes like packing peanuts (well, packing peanuts with lemon juice), or else you smother it with cheese or butter or creamy curry sauce and completely destroy its virtue. But recently I have seen the error of my ways. The key to cauliflower that's delicious and healthy (and easy): Roast it, with just the tiniest bit of bacon.
I simply toss the cauliflower florets in a mixture of olive oil and mustard, throw them on a baking pan with a handful of whole peeled garlic gloves and some chunks of slab bacon, sprinkle on a little salt and roast at 400 degrees for 20 minutes. The cauliflower gets soft on the inside and crisp and caramelized at the edges, the mustard-olive oil mix gets condensed and flavorful and a little sticky, the garlic cloves become pungent and golden. The bacon, barely more than a condiment, adds depth and crunch (though it could easily be omitted). This, with some garlicky lentils, has been my go-to weeknight meal for the past month. Try it - you won't be sorry.
What are your favorite cauliflower recipes?
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3-15-2009 @11:58AM Rich said... I like it simply stir-fried with sesame oil, garlic, salt, and black pepper.
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3-15-2009 @12:14PM Brittany (He Cooks She Cooks) said... You're right, roasting is the way to go. I like it with salt, pepper
and cumin. Some ground coriander doesn't hurt, and turmeric gives it
a really great yellow color.
http://hecooksshecooks.net
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3-15-2009 @1:53PM Karen said... I roast it with just a little olive oil and salt - even my kids eat it like candy! The key is to cut the florets pretty small.
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3-15-2009 @2:15PM KF said... I love roasted cauliflower. It's like vegetable candy to me, and I lament that restaurants don't make this simple and healthy side dish (not colorful enough, I'm guessing). I don't even think it needs mustard or bacon. I just toss the veggie with olive oil, sprinkle it with sea salt, and roast it in a hot oven until the edges caramelize or even blacken. The darker, the sweeter. It's fantastic.
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3-15-2009 @5:20PM Becky said... Roasted with olive oil, salt and pepper. Then toss with fresh lemon juice, lemon zest, garlic, rosemary and cooked whole wheat Penne pasta. Add some roasted broccoli to the mix and its a fabulous pasta main course!
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3-15-2009 @6:13PM Adam Fields said... I do pretty much what KF does, except I toss in about 1/4 cup of slightly thickened balsamic vinegar (if yours isn't a bit syrupy right out of the bottle, add a little sugar and reduce it in a pan over medium heat until it is) for the last 5 minutes or so.
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3-15-2009 @7:37PM Dr. Electro said... I like to cook it like scalloped potatoes. Utterly delicious and tender. I also like it as part of a pot roast. Of course, the ultimate sinful cauliflower treat is breaded and deep fried but I always avoid that.
Roasted with garlic is very good and try sprinkling a tiny bit of key lime juice over it when it is about half done. Serve with hot chiles and you have a literal mouth-watering treat.
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3-15-2009 @8:15PM Venomous Kate said... Good grief, that sounds heavenly! I'd been wondering why to do with the cauliflower which my conscience forced me to purchase; now I know.
Btw, I wanted to take this opportunity - my first comment on your blog - to just say how very much I enjoy reading your entries (entrées?). You're my first stop on my iPhone news feeds every day. Love the site!
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3-15-2009 @9:04PM bacongrease said... I like to heat up (1/4 cup)olive oil and a few cloves of garlic in a small pan, when fragrant nearly smoking I pour the olive oil over the cauliflower in a pan with a lid, quickly cover and let sit for 10 minutes, salt and serve.
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3-16-2009 @11:08AM Karen said... I love pureeing it - steam a head of cauliflower, and puree in the food processor with fresh garlic, a little cream, parmesan, salt and pepper. One of my absolute favorite side dishes.
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3-17-2009 @2:56AM don said... Either stir-fried and braised with pork (chinese style), or in aloo gobi (indian spiced cauliflower, potatoes, and onions).
Yum.
Steamed cauliflower is heinous!
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3-17-2009 @8:09AM Leslie said... For some reason my kids love cauliflower. I love it pickled in brine with carrots and red pepper and hot peppers to add some zing. They like it pureed with some margarine & garlic salt.
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3-21-2009 @8:18PM jby789 said... If you think roasted cauliflower is "vegetable candy," try roasted purple cauliflower. Unbelievably good. For some reason it caramelizes even more, so you get those really crispy edges.
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