Cauliflower? Ummm... Yummmm!
- Bratdawg Jan 30, 2009 06:46 PM
I just discovered roasted cauliflower! Who would have thought such a humble rough ball of pungent nubs could be so tasty!
I cut some florets up and also quartered a thick slice of red onion and rough chopped a clove of garlic for this experiment.
Drizzled with olive oil
Salt and pepper
Roasted on foil lined pan for about half an hour at 450 degrees
Transferred to a square stoneware plate thing I have
Drizzle freely with balsalmic vinegar
Put some grated parmesan and sharp cheddar over it
Warmed it up a bit in the oven
Served with a thick slice of french bread with butter and garlic powder from my brand new bread machine.
Any other yummy ideas for cauliflower? I'm sooo hooked!
I love cauliflower in any incarnation, raw or cooked. My most common prep lately is to melt some butter, stir in some curry powder or masala, break up the cauliflower head and put the florets into a baking dish, pour the butter mixture overtop and and roast.
wow I really like your idea. sounds very healthy.
i usually just have it raw in salads or make it as Indo-Pak food in a few recipes.
This isn't very healthy, but it deep fries well, too. You can coat it lightly in salted flour and deep fry then salt it. Or you could rub it in turmeric, salt, and sugar and fry it.
I have had balsalmic vinegar in my cabinet for a couple of years - yes, the same bottle. LOL I recently really discovered I love it this summer when I was experimenting with homemade salad dressing.
Yesterday I bought some Gruyere at Trader Joe's when I was in the city. I can't wait to try grating it on my roasted cauliflower! Wish I'd thought of it last night.
I baste the whole thing with honey mustard several times during cooking when its almost finished cooking I'll top it with white cheddar.
I love cauliflower. When you roast it, you might try adding different spices. I sometimes do it with cumin seeds.
Making a family favorite tomorrow - pasta with cauliflower. I usually use small shells, and add a bit of hot pepper, anchovy and garlic. There is also a recipe on epicurious for horseradish cauliflower gratin that is really wonderful. And heck, I like to eat it raw with cheese on it too. The crunch of the cauliflower sort of mimics crackers.