Sunday, March 12, 2006
New ways with brassica: roasted cauliflower
Photo updated in June 2008
Here is a lovely side dish that I served alongside the delicious Dutch draadjesvlees or slowly braised beef a fortnight ago. I came across the recipe at RecipeGullet, where it got rave reviews, so I was tempted to try. According to some comments, it tastes like oven chips. I don't know about that, but it was definitely delicious. Seems like Orangette's Molly, the best overall foodblogger of 2005, agrees, as does Antti over at the very nice Doughboy blog*. So do give it a go!
Maldon sea salt flakes
crushed black pepper
Cut the cauliflower into 1 cm thick slices - due to the shape of the veg, you'll inevitably end up with some neat slices and some broken smaller florets. That's fine.
Take a large baking sheet, where you can spread the cauliflower in one layer. Drizzle with olive oil, season with salt and pepper. Toss slightly to coat evenly.
Roast in the middle of 200˚C oven for about 30-40 minutes, turning the slices around every now and then, until the cauliflower is cooked and lovely light to medium golden brown.
Serve hot or cold, on its own or with a garlicky sour cream dip.
A lovely addition to my cauliflower recipes - like the spicy cauliflower with tomatoes and cauliflower with sage butter and eggs that I wrote about here.
* Although this particular post is in Finnish, all the newer entries are in English and worth reading. Click on the banner to get to the recent posts.