Monday, March 23, 2009
I just love cauliflower. It has such a nice texture, and it isn't fussy. However, until recently I had no idea it was so yummy when roasted. Roasting cauliflower is super easy, and it brings out a more complex flavor. The sugars caramelize, and the vegetable becomes nutty and very creamy. It really is just fabulous and so easy to do that you don't need a recipe, but here's one anyway.
1 head cauliflower
kosher or sea salt
freshly ground black pepper
Preheat the oven to 375 degrees Fahrenheit. Break the cauliflower into large florets and season generously with salt and pepper.
Drizzle the cauliflower with olive oil then use your hands to rub the oil and coat the cauliflower. Roast the cauliflower for 30 - 35 minutes or until the edges have browned and begun to caramelize. Serve immediately.
For a nice variation on this recipe use lemon-infused olive oil and toss the roasted cauliflower with pitted calamata olives and capers. The saltiness of the olives and capers paired with the sharpness of the lemon is really nice.