yumtown.

Roasted Cauliflower



Probably my favourite thing to do with cauliflower ever, and i can think of three dozen things i would love to do to a good head of cauliflower.

Basically it takes chopping, oiling, and seasoning and nothing else. i have a pyrex dish with a lid, so i chopped up the head and mixed it with olive oil, salt and pepper on a prep day Sunday and shoved it in the bottom of the fridge to wait for the perfect, cold and rainy day for this. i'd probably recommend doing what i do and lining the bottom with tin foil because the little bits can burn and cleaning takes away from the no-nonsenseness of this.

it literally tastes like popcorn. all you do is shove it in a screaming hot oven and flip occasionally. i usually have mine between 475 and 500 degrees and it takes about 1/2 hr. also, if you wrap up a head of garlic in some foil and drizzle some oil inside you can have roasted garlic AND cauliflower without more than 5 minutes of effort.

about 5 or 10 minutes before it's ready to come out of the oven, i like to put some cheese (parmesan, smoked gouda are absolutely worth buying for this, hell even mozzarella is good) on so it gets crispy and burny.

not like you'll have any left (it's amazing what a whole cauliflower acutally yields... i feel like the produce department is trying to pull a fast one on me), but if you add some nutmeg and milk or cream to some simmering chicken stock (even powdered would be okay here, so long as it's not super salty) and onions or whatever, and then mash or blend it up, this is totally amazing and the PERFECT cold day soup. in fact, i think i'm going to make some this week. this is sort of the same as the hearts of palm soup that tastes really luxurious and creamy without a lot of cream or butter or a roux.