Sunday, January 23, 2011

Dim Sum Sunday - Vegetables Part II - Roasted Cauliflower

My inspiration for second vegetable dish came from down south. Florida to be precise and this beautiful head of homegrown cauliflower.


It was grown (and photographed) by our good bloggy friend, Dani of Gardening Under the Florida Sun. I saw that cauliflower and said to my I want that. I want to cook and eat that. Luckily for Dani I live very far away. However the many local grocery stores where I live have plenty of cauliflower on hand for my dining enjoyment. But what would be the best way to enjoy it? I like raw cauliflower as a snack to bring to work. I enjoy it steamed and drizzled with curry butter. I wanted something new to try. So, as I often do, I sent a missive to my Culinary Godmother. She, as she often does, sent me many options for putting that head of cauliflower to good use. The first one was a Roasted Cauliflower Pasta (an amazing dish that I will be featuring on a Sunday soon). The only problem with the dish was not eating the cauliflower right out of the oven so it could make it into the pasta dish.

Cauliflower1

Roasted cauliflower uses the same method as the kale chips. Clean off the green leaves from your head of cauliflower (use them in your compost heap) and break up the florets into smaller bite size pieces. In a bowl, drizzle the florets with one tablespoon of extra virgin olive oil and mix well. Preheat the oven to 400 degrees, line your cookie sheet with parchment and spread your oil coated florets into a single layer. Sprinkle with sea salt and freshly ground pepper and pop into the oven for at least 20 minutes. Unlike the kale, overcooking will not ruin your cauliflower.

Cauliflower2

What you get is a revelation in simplicity and taste. I highly recommend eating them as soon as your tongue can take the heat because there is a lusciousness about the creamy sweet interior paired with the salty crunchy caramelized exterior that's hard to beat. This is why I enjoy blogging about food, the exploration of the simple things right before my eyes. Cauliflower has always been a part of my vegetable choices but it always lingered in the back of the line behind broccoli, asparagus and your basic salad. Because of the amazing flavor this preparation imparts I've eaten two heads of cauliflower in two days. Just like the kale chips, if you want you can add a squeeze of lemon or lime, roast some garlic cloves along with the florets or add a light sprinkling of freshly grated Parmesan cheese. As for me, sorry kids, the only way you're getting roasted cauliflower at my house is if you're standing there at the oven door with me, fork at the ready because to me, it's better than candy.

20 comments:

MakingSpace said...

That's soooo pretty.

I have a roasted cauliflower fan in my house, but she won't touch the caramelized bits. Lordy! Anyway, it's so pretty and next time I'm keeping some of it in the oven long enough to caramelize for ME.

Big Shamu said...

WHATT????? Those are the best parts.

MakingSpace said...

Shamy you're preachin' to the choir here. You do not have a seven year old convert, however.

Intuitive Eggplant said...

Oh, the caramelized bits are the best parts indeed! I must try roasting cauliflower - this looks heavenly!

I'm up with some roasted veg too: http://eggplanttogo.blogspot.com/2011/01/roastedgrilled-veggies-bacon-braised.html

Big Shamu said...

Sweet Eggy, coming right over.

Susan said...

I'm late ... actually it's worse than late "but" entry would have been veggie pizza - asparagus, zucchini, baby spinach, red peppers, mushrooms, sliced cauliflower, broccoli ... pile it high with veggies topped with black olives, hot peppers and any blend of cheese you choose. Baked in a hot 425 pre heated oven so the veggies are still a wee bit crisp. Yummy.

pesto or tomato sauce on a homemade honey wheat crust. Can you picture it ?? I sure hope so. xo S & les Gang

Big Shamu said...

Why Susan, I can picture it and what a beautiful picture it is too. We're grateful for whatever you contribute.

HAPPY DIM SUM SUNDAY!!

MakingSpace said...

I can totally picture it!!!! Yummy, Susan, Happy Dim Sum Sunday!

Dani said...

I'm here, I'm here!!!

We love roasted cauliflower! I'll send you seeds for the cheddar if you wanna grow it.

Happy DSS Friends!

Big Shamu said...

Whooohooo, time to check out Dani.

MakingSpace said...

Oooo off to read you Dani!

Buzz Kill said...

Brains!!!

I have never tried this preparation for Cauliflower but will give it a go. The parmasian and garlic sound really good.

Big Shamu said...

It is good, Buzz. I'm already ready to buy another head of cauliflower and eat some more.

gg said...

Thanks for this...I have a head of cauliflower just waiting for the oven tomorrow!

GG

MakingSpace said...

And GG, you have your own contribution to DSS, with your roasted mustard potatoes. Woot!

Big Shamu said...

Hey GG, welcome to Dim Sum Sunday. Will go look at your offering.

Buzz Kill said...

I tried this last night and it was - meh. I did olive oil, garlic powder, salt and parmisian. It was bland and I probably could have cooked it another 5 minutes because it was a little al dente, but I was rushed, as usual. I might give this a try again with the curry butter.

Lauren said...

Roasting is definitely my preferred method of cooking cauliflower. I cut it into planks/slices so that the flat surface caramelizes in the oven. MMmmm :).

Big Shamu said...

Hmmmm Lauren, excellent idea for more surface area.

Aisha Jameel said...

Your dishes look yum … loved the presentation of the food ! good work
you can view some of my dishes on http://kitchensojourn.blogspot.com ! i would be really happy if you follow it