Friday, December 15, 2006
Cauliflower is notoriously healthy, and, in my kitchen, inherently bland. I came across this recipe for roasted cauliflower in Cook's Illustrated magazine, and it has a lot of potential - maybe season with curry powder, or sprinkle with parmesaen cheese after it comes out of the oven. Amazingly enough, the cauliflower was crisp and tender, and great dipped in kung pow sauce or ranch dressing (it's probably delicious with any sauce though!).
You will need -
1 Head of cauliflower
1/4 cup extra-virgin olive oil
salt, ground black pepper
1. Adjust oven rack to lowest position and heat over to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges (so florets stay attached to the stem). Place wedges cut side down on foil or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper - rub to evenly distribute seasoning. Flip cauliflower and season other side with remaining oil, salt, and pepper.
2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven (this is very imporant...i lost a wedge to gravity and the door when trying to flip the pieces while still in the oven) and using a spatula carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, serve immediately.