Five years ago I never would have expected to find myself in this place,
craving cauliflower season.
This is the benefit that eating seasonally gives you: vegetables become special again. In my household, cauliflower is eaten fresh, and always in season (until I grasp the joys of picked cauliflower that is) and usually always roasted.
Strange but true, these toasted nibbles taste like the outer coating of chicken nuggets. I mean that as a good thing.
This recipe for golden roasted cauliflower will be the best you’ve ever eaten, as long as you stick to these crucial points:
- use fresh cauliflower, frozen doesn’t work
- and don’t skimp on the oil and salt.
This will ensure that your florets are crunchy, salty, almost deep fried tasting.
Golden Roasted Cauliflower
adapted from the 16 page long eGullet thread on roasted cauliflower
one medium head serves two polite individuals as a side
preheat the oven to 400F.
Break up a head of cauliflower into small florets, smaller than thumb size. The smaller the pieces, the higher your ratio of golden roasted bits to white will be.
In a bowl, toss the florets with 2 tsp of oil and salt with 2 large pinches of salt.
Spread out on a half sheet pan.
Cook in the preheated oven, tossing and stirring up the florets every 10 minutes till golden brown.
Flavor Variations- toss raw with
- Parmesan cheese,
- or chili flakes,
- or lemon zest,
- or garlic,
- or rosemary,
- or sliced onions,
- or curry powder…