best way to roast cauliflower?
- janie Mar 13, 2007 05:24 PM
Want to try roasting cauliflower similiar to how i do brussel sprouts, although the few recipes i saw recommend olive oil and not butter which I use with the sprouts...what's the best method and temp, seems hot and fast is best to retain crispness? would 450 or 475 be best? and if I'm making it with rosemary chicken, would it be good to also throw some rosemary with it besides the salt, pepper, and lemon, and parmesian cheese I see recommended....thanks for the advice
I usually toss the cauliflower in a tiny bit (less than 1 tbsp for a whole head of cauliflower) of vegetable oil, lay on a tray with the flat, cut side down (important for carmelization), sprinle with salt, and roast in 425 degree oven until tender and starting to brown. Sometimes I add parmesan in the last couple minutes of roating.
Adding lemon sounds yummy. I don't like rosemary, so I don't add it, but I don't think it would hurt as long as it doesn't burn.
I toss with ~1tbsp olive oil, place cut side down on a tray and roast at 425. I usually season it afterwards with a sprinkle of sea salt. There are lots of spices and herbs that taste good with roasted cauli depending on what type of cuisine you are having. Here's some ideas:
cumin - either ground or whole roasted seeds taste great with Middle Eastern or Indian dishes
rosemary - with poultry
oregano - with Greek/Mediterranean dishes
I just toss the florets with olive oil, and salt & pepper, or any other spices I want to add. Roast in a 375 - 400 degree oven till they start to brown. This is the same way I roast many other vegetables. Simple, and tasty at the end.
I learned a trick from the Zuni Cafe Cookbook when it was the cookbook of the month: instead of breaking it into florets, take the head of cauliflower and quarter it, then slice the quarters about 3/8 inch thick. Then coat those with oil and roast--I do them at about 450 for about ten minutes and then flip them for another 10. This way you get more flat surfaces to caramelize. You'll end up with some little "crumbs" of cauliflower--add them after the first 10 minutes so that they don't burn.
If you're using lemon, I'd add it after roasting as you don't want to get it wet.
Just break them into florets, toss them w/olive oil and a sprinkling of salt and pepper and roast in a 425 degree oven. Sometimes, I'll sprinkle parm on them but that's really about it.
Thanks for all the great suggestions. I ended up setting oven on 450, and tossing with olive oil, salt, lemon, black pepper. I left them in about 30 minutes or so, and they came out delicious. Right before I served them, I put some shavings on Reggiano on them, and they were surprisingly simple and excellent.
Here's a great way to finish roasted cauliflower, an anchovy vinaigrette-like sauce from Jonathan Waxman. The first time I made this, I used his technique for cooking the cauliflower. Since then, I've gone back to my old way, much like you guys do. Drizzle with olive oil, season with salt and pepper, and roast, usually at around 375, although sometimes higher if in a hurry. Toss with the anchovy sauce when done. And I've always used plain old white cauliflower.
Apologies that this doesn't link. I've only recently started commenting here, and I guess I need to work on learning how to link. But I did want to share a dish that gets rave reviews from friends.