Friday, September 14, 2012

Roasted Cauliflower


   Simply and white..and might I say -not that easy to grow: cauliflower. Personally, I find it rather bland and somewhat icky to cook with. The smell of it steaming..well, if you have ever done it, you know exactly what I mean. We generally eat it raw with a veggie dip, but lately we have discovered a new twist on this tasteless crop.
   Roasted cauliflower has made its mark here in the farm kitchen..and we're so glad it did. Taking a rather dull item and transforming it into a flavorful treat. A seriously hot oven yields the best little crunchy bits, while olive oil gives cling to the various spices dashed about the tray. With out a doubt, this has made cauliflower not only extremely tasty, but an open canvas for creativity.

Basic Oven Roasted Cauliflower

1 head cauliflower, cut 
olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Drizzle cauliflower pieces with olive oil; season to taste. Roast for 30 minutes until desired crispness is achieved. 

Flavors we favor:

Cajun creole seasoning
garlic and rosemary
garlic and parmesan (sprinkle cheese after remove from oven)
Italian (oregano, basil)
brown mustard (coat with a teaspoonful)

It goes with:

roast poultry, fish, beef
roasted extra crispy with a burger
toss in some chickpeas and roast them together..oh, yes
nothing at all..and yet almost anything

   I love it, strangely enough my teens love it. Amazing how often we eat it now..really it is. After this, steamed cauliflower will not happen way!

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