Thursday, May 22, 2008

Roasted Cauliflower

I love roasted cauliflower. My family thought they hated it, until they tried it. Now they love it too.

This time I used a green cauliflower, possibly romanesco - it was vaguely fractal, but not as strikingly so as some I've seen.

Roasted Cauliflower
1 head cauliflower
olive oil
minced garlic
grated parmesan
chopped parsley
salt & pepper

Cut cauliflower into florets. Cut bigger florets into halves, thirds or even quarters. You want all of your pieces to be about the same size.

Drizzle with olive oil, salt and pepper. Mix. Roast in a 400 degree oven for 10 minutes. At this point the parts in contact with the pan should be lightly browned. Turn the florets over, and roast for another 10 minutes or so.

Mix in the minced garlic, return the dish to the oven, and turn the heat off. Let sit for about 5 minutes in the oven to soften the garlic's bite. Remove, add chopped parsley and grated parmesan, and mix. Serve.

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