Roasted Caulibutter....um, flower
I'm beginning to think that roasting is the cure-all to bitter veggies. I've never been opposed to cauliflower, but haven't really sought it out, either. That has changed, friends. Everything that's kind of...unsettling about cauliflower changes when you put it on a roasting pan. Its hard core turns soft and its weird rubbery florets get satisfyingly crisp. The flavor goes from bitter and weird to nutty and actually buttery. I would (and will tomorrow) eat it as a snack. So....
Preheat oven to 450
Remove the green leaves from the head.
Cut the head of cauliflower into half inch thick "steaks", top to bottom, including the core. You'll get about 2 actual steaks from the center, which stay together, and they're lovely. Everything else will crumble off into slices of florets, and those are just as tasty, if not quite so visually appealing.
Coat with a drizzle of olive oil, season with salt and pepper, spread evenly on a roasting pan and roast in the oven for about 25 - 30 min, turning halfway through, until they get a delicious-looking amount of crispy browning.
I served it with a vinaigrette on the side, made of things that were on hand - olive oil, garlic, rice wine vinegar, mustard, and capers, and it was great. The acidity was perfect with the buttery cauliflower, and I can imagine a lot of different sauces being delicious and really changing the dish, which is subtle on its own. I had mine mostly plain, but with a little vinaigrette here and there...it was great.
Preheat oven to 450
Remove the green leaves from the head.
Cut the head of cauliflower into half inch thick "steaks", top to bottom, including the core. You'll get about 2 actual steaks from the center, which stay together, and they're lovely. Everything else will crumble off into slices of florets, and those are just as tasty, if not quite so visually appealing.
Coat with a drizzle of olive oil, season with salt and pepper, spread evenly on a roasting pan and roast in the oven for about 25 - 30 min, turning halfway through, until they get a delicious-looking amount of crispy browning.
I served it with a vinaigrette on the side, made of things that were on hand - olive oil, garlic, rice wine vinegar, mustard, and capers, and it was great. The acidity was perfect with the buttery cauliflower, and I can imagine a lot of different sauces being delicious and really changing the dish, which is subtle on its own. I had mine mostly plain, but with a little vinaigrette here and there...it was great.
Comments