I know some folks aren't real fans of the stuff, but I think that's because people always put it in raw veggie plates, and there's nothing yuckier than raw cauliflower (IMHO.) But when it's cooked properly it totally loses that bitter taste and becomes pure yumminess!
So, without further ado, here's my favorite cauliflower recipe.
Simple Roasted Cauliflower
Step 1: Start with fresh cauliflower - you'll get terrible results with frozen. Wash it thoroughly. Cauliflower stores well in the fridge, but can develop some brown spots on the tips of the florets if you leave it too long. Don't worry though, you can just trim those off as you chop it up.
Step 2: Cut up the head of cauliflower into small chunks, about an inch and a half in diameter - discarding the stem and any leaves, and place in a shallow-ish baking or roasting pan.
Step 3: Sprinkle with a few tablespoons of olive oil and either garlic powder or a few cloves of fresh garlic (chopped). I sometimes get lazy and use the pre-chopped garlic from a jar. You can also add a chopped onion if you feel inspired to do so, but it's not necessary. Stir to make sure everything is liberally coated with olive oil - don't skimp or your cauliflower will burn - best to err on the side of too much olive oil.
|Coated with oil and ready to roast|
Step 4: Roast uncovered in a 350-400 degree oven for 30 minutes to an hour. I generally prepare this to go along with something else - usually roast chicken or a lasagna, so the temperature and cooking time will vary depending on what else is in the oven. You want to stir it every 20 minutes or so to make sure that it's all still coated with oil and not getting over done either on the top or bottom, and be aware that it will cook quicker in a hotter oven!
Unlike asparagus, cauliflower is pretty forgiving in terms of how long you can cook it... and it's better to overdo it a bit than to under cook it and end up with crunchy bitter cauliflower. You want to aim for a nice caramelized layer of golden brown color on at least one side, but without any dark brown or black spots. And it should be cooked enough to have no bitter taste left, but still a tiny hint of crunch (unlike the mushy texture of steamed cauliflower.)
Step 5: When it's done remove it from the oven - often it will be finished before the main course, so I just cover it and let it sit. Sprinkle it with Parmesan cheese - I find the fine grated stuff works best for this recipe, and stick it back in the oven for a few minutes to warm and melt just before serving. The grated stuff from the canister won't generally melt as well as the fresh grated stuff, but that's OK... you still want to give it 5-10 minute in the oven before serving to warm up and mix the flavors.
|Ready to Serve|
Step 6: Enjoy! But be careful... this stuff is soooo yummy that I've eaten an entire head at one sitting before.
|Roasted Cauliflower with Lasagna and a chop salad - one of CatMan's favorite meals!|
So what's your favorite way to prepare cauliflower?