I've resisted publishing this recipe for months because I was worried it was too simple for an entire blog post. But every time I cook it for someone (which I do all the time because it is so easy and delicious) they ask me for the recipe so they can try it themselves. Now I can just send them a link.
What's weird is that this is just roasted cauliflower, it couldn't sound any less glamorous. But for some reason, roasting cauliflower completely transforms it from a vegetable people are pretty sure they don't like into something they just can't get enough of.
The coolest part of all is that anyone (like ANY anyone) can make this. I like to add curry powder to mine, but you can play around with whatever spices you like, or just make it plain. The trick is to use a very hot oven, around 450-500 degrees. Covering the cauliflower for the first 15 minutes steam cooks it. Then when you remove the foil the high heat browns and caramelizes it, giving the cauliflower a slightly crisp texture and complex flavor that is irresistible.
It still freaks me out how good this recipe is.
Roasted Curried Cauliflower Recipe
Serves 2-4
Ingredients:
Preheat oven to 500 degrees. Break cauliflower into medium-small florets and place into large bowl or baking pan. Be sure the pieces are as evenly sized as possible, or they will cook unevenly. The smaller you make the pieces, the quicker they will cook and the more caramelized they will become, which I consider a good thing.
Drizzle cauliflower pieces generously with olive oil and season well with salt and curry powder. Distribute evenly in a single layer at the bottom of a baking pan. If necessary, use a second baking pan to be sure the pieces aren't too crowded.
Cover the pans with foil and place into the oven. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and start looking translucent. If not replace foil and cook another 5 minutes.
When the cauliflower has finished steaming, remove the foil and toss with tongs. Continue to roast, stirring every 8-10 minutes until the tips of the cauliflower begin to brown and become crisp as pictured. Approximately 30-35 minutes.
Adjust salt to taste (you will probably need another sprinkle) and serve.
Originally published at Summer Tomato where you can find more healthy eating tips.
Follow Darya Pino, Ph.D on Twitter: www.twitter.com/summertomato
That Ph.D. after your name is meaningless when you are discussing food. You have no training in food science, food preparation, or anything really related to food, other than cooking at eating it, just like every other home cook.
And stop calling this "loose and varied directions on how to cook something inconsistently" a recipe. Home cooks from the 1850's could give more precise cooking directions than this.
Grow up, get a copy of "Joy of Cooking", and start writing about something that you know something about.
http://casa-giardino.blogspot.com/2011/01/cauliflower-and-shell-pasta-in-tomato.html
Yummy suggestion!