Roasting cauliflower is akin to transforming an unappreciated commoner like Eliza Dolittle into an empress. Perhaps I should mention that I never had anything against cauliflower – I just never sought it out before now.
I happened to somehow end up with three or four cauliflower at once – so…what to do? Yes, why not try roasting? Brings out the sweetness of the vegetable and gives it a great texture. Yummy, yummy. I’ve decided it will be a non-guilty pleasure, what with the all vitamin C and other nutritional goodness it represents as a member of the cruciferous family of vegetables.
- 2 cauliflowers;
- approximately 1/4 cup of oil;
- mixing bowl/zippered plastic bag; and
- toaster oven.
- Set your toaster oven to broil. While that’s getting hot, get into the prep.
- Break off the cauliflower florets and slice the largest into quarters, cross-wise.
- Pour some oil into the zippered bag, then add 2 teaspoons of salt.
- Add the florets and shake the bag! Cover all the florets with this oil mixture.
- Pop the cauliflower pieces into the toaster oven. (I did this in 2 batches, 30 minutes apiece).
It’s so easy. What about sauces? I was thinking about glazing the cauliflower with some miso butter – haven’t gotten around to doing that, mostly eating it just roasted. Squeezed some home-grown lemons (gift from a friend) onto the roasted cauliflowers with some dashes of soy sauce – worked great!