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.
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| 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.)
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| Finished cooking |
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.
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| 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.
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| Roasted Cauliflower with Lasagna and a chop salad - one of CatMan's favorite meals! |
So what's your favorite way to prepare cauliflower?
I love roasted cauliflower, I sometimes have it for lunch on its own but mostly use it as a side dish at dinner. I also love cauliflower baked in cheese sauce. Cauliflower rocks!
ReplyDeleteOMG... cauliflower baked in cheese sauce sounds amazing! I'll have to try that one!
DeleteWhat is a "chop salad" please?
ReplyDeleteBasically it's salad without any lettuce or leafy greens (CatMan isn't a fan of leafy stuff,) so it's just stuff that can be chopped.
DeleteI think this is going to be my favorite way to cook cauliflower! I usually steam it but this looks so much better.
ReplyDeleteRolien
IMHO i'ts infinitely superior to the steamed variety.
DeleteI like raw cauliflower as well as steamed as well as roasted.:) When I roast veggies, I put a tablespoon or so of oil with the vegetable into a container with a tight lid. Then I shake it to evenly coat the oil on the veggie. It works really well.
ReplyDeleteWell, you're easy to please! That's actually a great idea for the oil - but I have to admit, the leftover garlic & cheese infused oil is one of my favorite parts. Not diet food though! :-)
DeleteI have never roasted cauliflower before, this looks delicious. I may even get my family to eat it when it's made this way.
ReplyDeleteMarieann
It's a great recipe for folks who aren't real veggie fans in general.
DeleteSounds delicious. You can't beat the taste of home-grown cauliflower. Carolyn @ Pastimes-Passions-Paraphernalia.org
ReplyDeleteOh how I wish I could grow cauliflower! I've had such terrible luck with anything in the cruciferous family. Everything just gets hopelessly infested with aphids looooong before it's big enough to harvest. Maybe the climate is too hot & dry here? I'd love any tips you might have!
DeleteI would like to try this! Thanks for the tutorial.
ReplyDeleteI live to serve... :-)
DeleteOh, no, my mouth's watering and it's a long time until lunch! I'm going to try this recipe very soon. I don't cook much cauliflower since my SO doesn't eat it, but I love roasted vegetables so this is perfect for me.
ReplyDeleteWho knows, maybe this recipe will make a convert out of him. It worked with CatMan! :-)
DeleteLove roasted cauliflower! I use whole garlic and add in a chopped onion for a savory flavor, and it heats up beautifully the next few days.
ReplyDeleteSounds yummy! You are sooo much less lazy than I am!
DeleteLooks delicious. I am going to try it as soon as I get to the store to buy a head. For some reason, I've never tried to roast it before. A tip that might cut down on the amount of oil needed: when I roast veggies, I put them in a lidded container with the oil and shake them around to thoroughly coat. Of course, I have a dishwasher and live in an area with an abundance of water, so it's not much extra work or waste.
ReplyDeleteI think that's a great tip - though cutting down on oil is not really one of my goals. I sometimes save the excess cheesy olive oil and use it as a spread on toast or flatbread. Yum!
DeleteOh, wow! I never had a favorite way to cook cauliflower. I think you may have just shown me it! I'm thinking my husband will like this, too. Totally trying this on Friday.
ReplyDeleteHope you both like it!
DeleteMmm that sounds really good. I have some cauliflower in the freezer (I know, I know - yuck, frozen!) that I need to cook somehow... I might try this even though fresh is always better.
ReplyDelete- Allison
www.allisonwrites.com
If you do use frozen, you'll want to cook it for a much shorter time, and it's best if you defrost it and drain any excess liquid first.
DeleteI've actually had decent luck pan-roasting the frozen stuff on the stovetop. It's still not as good as fresh, but it's acceptable. :-)
I also love roasted cauliflower and have a recipe that has you toss it in lemon juice, garlic, and some capers right after it comes out of the oven. D-LISH!!
ReplyDeleteOoooo... lemon juice and capers... I've never actually cooked with capers. I may have to give that a try! :-)
DeleteThat sounds good. I'm going to try it, but my husband doesn't eat any veggies so I guess that leaves more for me.
ReplyDeleteSunni
http://sunni-survivinglife.blogspot.com/
He doesn't eat veggies? At all? Hmmm... perhaps this recipe can help to rectify that! :-)
DeleteI have a head of cauliflower that I have been putting off eating because I wasn't in the mood for raw cauliflower again, Now I'm going to try your recipe it sounds delicious.
ReplyDeleteI can't stomach raw cauliflower, but prepared this way, it's one of my very favorite foods! Hope it works for you!
DeleteThis sounds delicious! I never thought about roasting cauliflower before; will have to try it soon :) I like cauliflower plain or stir fried with other veggies like broccoli and carrots :)
ReplyDeletebetty
I've never tried it in a stir fry... I may try it with very small pieces because I don't like it if it doesn't get fully cooked. Hmmm...
Delete