Wednesday, January 16, 2013

Roasted Cauliflower

I'm pretty sure Cauliflower must be one of the most underused vegetables around.  Most people think of cauliflower as the 'white broccoli' and that couldn't be further from the truth.  Cauliflower was my grandfather's favorite vegetable, and as a result it was served quite often in our family.  It's perfect by itself, simply steamed over boiling water until tender.  It's fabulous pureed, and almost tastes just like mashed potatoes when milk and butter are added. However, my most favorite way to have it? Roasted.  It's an easy side dish, and has a buttery quality to it, that makes it seem more decadent than it is.  Roasting brings out the flavor and when done right, will make it melt in your mouth.


2 Heads of cauliflower
1/4 cup extra virgin olive oil
Salt and pepper


Preheat oven to 400.  Cover the bottom of a jelly roll pan with tin foil. (Why? Because I'm lazy and like to avoid cleaning a pan... and it also helps you to avoid staining your pan with olive oil, keeping your pan looking clean for when you need to use it for a Texas sheet cake).

Peel leaves from the cauliflower, and cut into bite sized 'trees', place in bowl.  Using your hands toss cauliflower spears with olive oil and a generous amount of salt and pepper.  Spread cauliflower on tin foil, being careful not to overlap pieces.  Bake until slightly browned... about 20 minutes.

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