Cauliflower is a tricky one...It can taste so, well, bad. Steamed cauliflower--just not my favorite. But roasting turns cauliflower into something really delicious. You get none of that 'feet' smell that comes with steaming or boiling cauliflower (Bleh!), and this wonderful caramelization occurs, bringing out crunchy, toasty bits that almost taste like popcorn. This could also be done with just regular florets, but when you slice the cauliflower like a steak, they look like intriguing 'bonsai-like' trees, which is pretty fun. This is classy and easy--so it'd be great for a dinner party, but it takes so little effort that it's a regular for weeknight meals at my house.
1 head cauliflower
Extra Virgin Olive Oil
Salt and Pepper
1. Preheat oven to 400 degrees.
2. Take off some of the green leaves from the bottom of the cauliflower, but leave the rest in tact. Slice 1/2" slices across the cauliflower, like you were cutting a steak or a loaf of bread.
3. Spread a thin layer of olive oil on a pan. (If you have a silpat, use it). Delicately put the cauliflower slices over the oil. Now, cover the cauliflower with another thin layer of oil. Salt and pepper generously.
4. Put in the oven and let roast for 35-40 minutes, or until brown and crispy at the edges.
Printable version here.
This is such a neat twist on regular old roasted cauliflower! Thanks for the idea!
ReplyDeleteWOW!! We love cauliflower and with this recipe it is like a whole new veggie... I have made it several times and every time my husband comments on how much he likes it. I made one slight change. I put the cauliflower in a bowl and toss it with the oil, s & p... uses less olive oil... Thanks!!!
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