Cauliflower… Heads Above The Others

February 16, 2021

Cauliflower. Either you love it or say no thanks. This snowy white vegetable brings back memories for some of sulfuric smells wafting through the kitchen as it boils away in a pot. It is often overlooked in favor of other vegetables but today’s treatment of cauliflower is heads above other cruciferous vegetable. Cooks have pureed and seasoned it to mimic mashed potatoes; it has been reduced to tiny bits to resemble rice; it has been grilled, baked and fried as in cauliflower steak. The easiest treatment is to roast a whole head, thus avoiding the messy preparation of cutting away the core and having cauliflower crumbs everywhere. Even the leaves and core are edible so save them for soup or use them in a saute. When it comes to cauliflower, you need to use your head.

Roasted Cauliflower
Serves 4 to 6

1 medium head cauliflower, outer leaves removed
and core trimmed to allow cauliflower to sit upright
4 tablespoons extra virgin olive oil
4 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon red pepper paste or dried red pepper flakes
Salt to taste
Microwave the cauliflower on high power for 5 minutes.
Brush a cast iron skillet or pie pan with olive oil and place the cauliflower in the pan
In a bowl, whisk together the oil, tomato paste, oregano, salt and red pepper paste or dried pepper flakes. . Paint the cauliflower all over with the olive oil mixture and bake in a preheated 350F oven for 35-40 minutes or until a knife easily pierces it.
Cut into wedges and serve.

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