You probably guessed that I am big cauliflower fan — I did put one up there in my header, after all. I’ve always liked raw cauliflower, but it was only when I started getting heads the size of basketballs from my CSA that I started cooking it regularly. And now that I’m not getting it from my dealer… I mean my CSA share… I’ve been getting my fix with supermarket cauliflower. No surprise, my favorite way to prepare it is roasted.
The basic rules of roasting any veggie apply to this superfood (yep, cauliflower is actually one of the world’s healthiest foods). Cut into same-size pieces. Drizzle in a bit of olive oil and seasoning (in the photo above, I just used a bit of garlic powder and ground pepper). Roast at high heat (400° F) until browned and cooked through. There are other variations on this theme, though I haven’t made them all:
- Roasted spicy cauliflower, from Kalyn’s Kitchen and a favorite of mine;
- Roasted cauliflower popcorn, which sounds like the way Poppy used to make it;
- Roasted curried cauliflower, which I think J. would enjoy;
- Roasted cauliflower with Parmesan sounds delicious, though I am usually looking for a non-dairy preparation; and
- Pepper-roasted cauliflower, which uses soy sauce and a little sugar for a unique taste.
How could something so vanilla-looking be so good for you? I think I need to try out a cauliflower soup, too.