ROASTED CAULIFLOWER

When you chop the cauliflower be sure to make at least one side of each floret flat so it will brown more easily in the pan.

Fresh cauliflower from a local farm.

If you think you don't like cauliflower because all of your life you have had it raw, boiled or steamed then you are missing out.  My nephew, who is the pickiest eater in the world and practically only ate corn dogs, will eat bowls and bowls of roasted cauliflower.  He literally begs for us to make it.  We make it at home about twice a week.

There are three key techniques to get the nutty sweet flavor that is so good:

1.  Do not crowd the pan.  If you crowd the pan it will steam instead of brown.  So if using a pan on the stove, use the largest pan you have and cook it in batches.  

2.  If roasting in the oven separate it on to two sheets pans and do not crowd it into one pan.

3.  Keep going until it is nutty brown (not black.).  The taste really transforms when the color becomes a dark golden brown.

Perhaps because the vegetable is white, there is the mistaken belief that there are little to no vitamins.  Quite the contrary.  Cauliflower is good source of protein.  There are 11 grams in each head of cauliflower.  It is also packed with vitamin C, iron, vitamin B-6 and magnesium.  So it is not only delicious, but healthy.

In my restaurant and catering we make it with Marcona Almonds and Golden Raisins.  But when we make it at home we are usually making a quick casual dinner and just make the cauliflower by itself.

If you decide to add the almonds and raisins add them after the cauliflower is completely cooked.  Then just sauté or roast for a minute more.

ROASTED CAULIFLOWER

SERVES 4-6

1 head of cauliflower

4 tablespoons of olive oil

   Kosher salt to taste

Pan Method:

Use the largest skillet or cast iron pan that you have.  Heat over medium high heat.  

Cut the core out of the cauliflower (this can be saved for soup or discarded.)  Cut the florets off the head of the cauliflower, trying to make at least one side flat so it will brown more easily in the pan.

Put half the olive oil in the pan and sauté the cauliflower in batches being careful not to crowd the pan.  Otherwise it will steam instead of brown.   Sprinkle with kosher salt while cooking.

Repeat with the next batch or two until it is complete.  

It can be made ahead and reheated in a pan or oven.

If adding Marcona Almonds and golden raisins add those after the cauliflower is completely cooked and just stir them in and sauté for another minute.

Oven Method:

If using an oven preheat it to 400-425.  Our ovens are very hot so 400 browns them nicely, but I've worked in homes where I've needed to turn the temp up to 425 or even 450.  So adjust the temp depending on your oven.

Cut the core out of the cauliflower (this can be saved for soup or discarded.)  Cut the florets off the head of the cauliflower, trying to make at least one side flat so it will brown more easily in the pan.

Toss the cauliflower in the olive oil and kosher salt.  Spread evenly on two half-sheet pans lined with parchment paper.  Again, resist the temptation to put them all on one crowded pan.  If they are crowded they will steam instead of brown.

Roast for 15 minutes and then remove from the oven.  Toss and turn over with a spatula so the other sides can brown.  Put back in the oven and roast for another ten minutes or until cauliflower is nutty brown.