Foodie Tuesday: Cauliflower, the way nature intended

"Cauliflower?" you ask.  Because it's one of the most ordinary vegetables out there.  What I wanted to point out though, is there is a certain way to cook it that really takes it to another dimension.  People might try to stir-fry, steam (bland!) or eat it raw (shudder!), but what the Google cafes taught me is that the only way to really eat cauliflower, except perhaps pureed in a soup, is to roast it.

Somehow, roasting cauliflower brings out a beautifully flavorful sweetness, and the texture is the perfect mix of tender and a bit crispy on the edges, and the whole experience is altogether extraordinary.  It's like meeting a completely new vegetable.

Did I mention I also got an entire, gigantic head of cauliflower at the local Mexican market for only $1?

Simple Roasted Cauliflower

Cauliflower, cut into florets
Crushed garlic
Salt & pepper
(optional) Parmesan cheese for sprinkling at the end

Wash and cut cauliflower.  Drizzle olive oil.  Toss with garlic, salt and pepper to taste.  Roast at 425 degrees for 20-25 min.  Remove from oven and sprinkle parmesan, if desired.
14 responses
There's a fantastic beets-and-beet-greens recipe in this Julie Sahni book that can be adapted to cauliflowers and cauliflower leaves as well.

Down here we have lots of tasteless crucifers; thanks for the inspiration.

Cauliflowers are brilliant when roasted. You got great browning on the outside...looks great Steph!
I make indian style cauliflower pretty often (aloo gobi). Really easy and delicious

Oh cool I actually have/can easily get most of those ingredients!  I'll have to try it out sometime.  Thanks for the recipe Sachin
I will try it definitely.
As far as I'm concerned, there's only one way to cook cauliflower --- that's steamed, limp, and mushy! ;)
Gross, dude.
Wow jinna!  That looks delicious.  Will have to try sometime, now that I'm cooking for myself daily =)
Am definately trying this out!
waht is evo
EVOO = extra virgin olive oil
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