I’ve never liked cauliflower. Wait, let me qualify that. If someone asked me to eat cauliflower I’d probably run fast in the other direction. And I would never, ever, in a million years force it on my precious children. I don’t believe in torturing the young.
But I got adventurous when I saw a recipe for roasted cauliflower in a magazine that claimed to ‘alter’ the cauliflower and make it all caramelized and sweet. True, I was skeptical, but I figured one head of cauliflower for 6 people would give everyone a taste, and if it was awful (like I assumed it probably would be), no one would feel the need to eat copious amounts (myself included).
Let me tell you. I have a new favorite veggie. I cut the raw cauliflower into florets, tossed it with a couple teaspoons olive oil, and lightly salted it. Put it in a shallow baking dish in a 450 degree oven for 35 minutes, stirring it once or twice as it cooked. My pickiest eater asked for a third helping! And everyone gobbled it up. It’s my new fave. Hint: cook it till it’s nice and evenly browned – the more browned, the more caramelized, and therefore the more melt-in-your-mouth sweet.
Well, that’s what works for me. I’ll be gobbling up cauliflower all spring – as long as it’s in season. Head over to Shannon’s place for more cool ideas.