I associate cauliflower with pre-packaged veggie trays and ranch-flavored dip. Other than the one time I tried a recipe that mixed it into a mac-and-cheese dish, I never think about eating it. So it really caught my attention when I saw it in Gourmet magazine, adorned with a little bit of chopped olives but otherwise just - cauliflower. Could roasting it really transform it all that much, from vehicle of sour-cream-dip to an actual side dish that could stand on its own? Surprisingly, yes. Tender on the inside, with a crisp blistery outside - and the salty, slightly tangy dressing complements without taking away from the flavor. This is one of my favorite vegetable discoveries since we started making sweet potato fries!
Ingredients: 1 head cauliflower, olive oil, 1 garlic clove, juice from 1 lemon, 1/4 cup pitted kalamata olives.
Cut whole cauliflower lengthwise into slices. Some of the pieces may break away and that’s fine - just try and get then all to have 2 flat sides, and all about an inch thick. Spread the cauliflower slices into a single layer on a rimmed baking sheet, then drizzle with olive oil. Shake the pan back and forth to distribute the oil, and sprinkle on a generous amount of kosher salt and fresh cracked pepper. Flip the pieces over and repeat with more oil, salt and pepper. (I did it this way instead of tossing the pieces in a bowl with oil, which would have been faster but more likely to break the cauliflower into little bits.)
Roast in a 450 degree oven for 15 minutes, then flip the cauliflower. Roast 15 minutes more, or until they are tender and golden brown in spots.
While the cauliflower is roasting, finely chop the olives. Mash the garlic into a paste, then stir in the juice of a lemon (about a tablespoon or two) and the olives. Whisk in 2-3 tablespoons of olive oil.
Serve the cauliflower warm with the kalamata vinaigrette drizzled over top.
November 13th, 2009 at 4:39 am
That was the best thing I have tasted in a while! I almost ate the whole pan of cauliflower!!