Once you’ve eaten it, you’ll never want cauliflower any other way… Recipe from Cook’s Illustrated Magazine Jan 2007. (Thanks, Nancy!)
Roasted Cauliflower
1 head cauliflower
extra virgin olive oil
Kosher salt and fresh coursely ground black pepper
Preheat oven to 475. Trim outer leaves of cauliflower and cut stem short. Slice into flat slices, keeping the florets attached as much as possible. Place cauliflower slices on a foil lined baking sheet. Drizzle with oil and sprinkle with salt and pepper. Flip cauliflower gently over using a spatula and drizzle with more oil and season with more salt and pepper.
Cover baking sheet tightly with foil and place on lowest rack of the oven. Cook 10-15 minutes. Remove foil and continue to cook until bottoms of cauliflower are golden, 8-12 minutes. Carefully flip the cauliflower and bake another 8-12 minutes.
Serve hot with olive oil to drizzle if needed.
Mmm. Cauliflower stained in red wine (from the Campagna cookbook) is also divine – it’s sort of an oven braise with wine, olive oil, salt, pepper and garlic.
I’ve roasted it but never thought to cover it first. It probably retains a bit more moisture that way – I’ll try it next time, thanks.
My kids clamor for this. I’ve even served it as dessert, which makes me feel so smug. What, your kids don’t eat cauliflower for dessert?
That looks really good. Some how I missed it over at CI. I guess cauliflower will be on the menu this week.
Thanks,
Marla