This short video post isn't just about giving you a delicious recipe for cauliflower, but a foolproof model on how to roast cauliflower, no matter what the seasoning.
It's pretty simple, really: Chop up some cauliflower in more or less equally sized pieces, toss with some fat, season, and throw it in a 400° oven. Thirty to forty-five minutes later, what is a bland and fibrous vegetable in its raw state, transforms into a slightly charred, nutty, and hearty side that works with almost any meal.
A cousin of the cabbage, cauliflower's subtle natural flavors are amplified by roasting, and its neutral flavor profile allows for a multitude of applications and flavor pairings. This mixture of curry and garlic powder is just one of many possibilities. Winter is the perfect time to crank the oven up and roast something. Enjoy, and make nutritious, convenient, and versatile cauliflower your go-to weekday veggie side.
* If you cut the cauliflower into bite-size pieces or very thinly, it may take just 25 minutes
Ingredients:
1 head of cauliflower
~1-2 T neutral vegetable oil* (I used grapeseed)
2 t garlic powder
2 t curry powder
1/4 t red pepper flakes (optional)
kosher salt and black pepper to taste**
garnish with cilantro, mint, or parsley (optional)
* Amount will depend on the size of your cauliflower head. Mine weighed 2.5 lb, which is rather large
** For a very nice flavor, I'd recommend at least 1/2 teaspoon of both kosher salt and pepper. If you're using fine table salt (which I don't recommend), use less than 1/2 teaspoon.
Michael's 'Standard' Roasted Cauliflower Recipe
1 head of cauliflower
1 1/2 - 2 T olive oil (not extra virgin, that will burn in the hot oven)
2-3 t garlic powder or 4 cloves garlic, minced
~1/2 t smoked paprika
liberal amount of salt and fresh ground black pepper
This work by doyouevencookbro.blogspot.com is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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