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Roasted Cauliflower
A Transformative Dish
Roasting cauliflower totally changes its character, providing a wonderfully nutty undercurrent of flavor. You may wonder at my use of granulated garlic as opposed to fresh garlic, but I’ve found that the fresh garlic ends up in the pan while the powdered garlic clings to the cauliflower, ultimately providing more garlic flavor.
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Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
I rarely roast cauliflower in the oven. I usually pan roast in on high temp, then add a splash of liquid to the pan towards the end to do a minimal braise.
Seriously- I think either way is perfection. Love a little nubbly carmelization on the cauliflower. Sooooo good. (Still thinking about your recipe for puree with goat cheese…….)
This has become the only way I make cauliflower anymore. Once I tried it I was completely hooked. It’s perfection. And I’m in total agreement about the garlic. People have scoffed at me for having it around, but for some recipes it works best and that’s all I have to say about it.
CJ,
I’ll try pan roasting next time.
Kate,
If you haven’t tried this pureed cauliflower you really need to.