Monday, November 28, 2011

Roasted Cauliflower

Cauliflower is one of very few vegetables that are still "in season" in Maryland.  I was able to find some local (Maryland) cauliflower in Whole Foods recently.  I'm not a big fan of cauliflower generally, but I know I need to learn to like it, because it will certainly come in my CSA box next year.

I've been having a lot of success with roasting lately, so I broke the cauliflower into florets (I had truly no idea what cauliflower looked like in its original form until I did this) and then spread it on a pan, coated in olive oil and cracked black pepper to roast at 425 degrees for about 20 minutes.

The result was nicely browned, but still surprisingly creamy cauliflower.  With a light sprinkle of salt at the table, I could learn to like it yet!


  1. Yum! I just made some mashed cauliflower and my daughter was like, ech. My son liked it ... I think there's promise there - but this looks way yummier. I'll definitely be roasting my next cauliflower. Also, Alice Waters' Art of Simple Cooking has a great recipe for a cauliflower salad with olives, lemon, parsley ... my whole family loves that.

  2. Oooh...anything with olives, lemon, and parsley would have to be good. I'll have to try that. I still have about half the head (is it called a head?) of cauliflower left, so I'll have to try something!


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