After I posted about the Union Square Greenmarket, I have to admit, I was surprised by the clamoring for instruction on roasting cauliflower. I’m glad of it – cauliflower always seems to me to be some kind of stepchild in the world of vegetables: no one pays nearly enough attention to it.
Cauliflower, though, if prepared properly, need not be ignored. And as far as I’m concerned, by properly, I mean roasted.
I know there are plenty of devotees of the steamed variety, and there are plenty of folks who like their cauliflower topped with some kind of cheese sauce or whatever. But at the end of the day, I will stake roasted cauliflower against any of that.
Why? Because it tastes freaking awesome. It’s crispy and crunchy in places, soft in others. It’s caramelized and therefore terrific.
Don’t believe me? Give this recipe a try. You will not regret it.
1 head of cauliflower (white, orange, purple, green…any color cauliflower will work well in this recipe)
2 Tbsp. olive oil
Salt and pepper
- Preheat the oven to 450 degrees.
- Chop up a head of cauliflower. Don’t be too compulsive about it—evenly-sized pieces are fine, even if they are not perfect florets.
- Put the cauliflower in a roasting pan or baking pan that will withstand high heat and drizzle it with the olive oil. Sprinkle with salt and pepper and toss.
- Roast for approximately 30 to 45 minutes, or until the cauliflower is getting well-browned. Do not short-change this step! Shake the pan once or twice during cooking.
- Serve immediately.
This is my contribution for this week’s edition of Weekend Herb Blogging, which is being hosted by Paulchen of Paulchen’s Food Blog. This is the last one of the season, folks…be sure to check out the round-up.