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May 2, 2012 / An Anthology of Clouds

Perfect Roasted Cauliflower

Every now and then I get cauliflower perfectly cooked, and I’ve been trying to pay attention to how that is achieved and be able to replicate it, and I think I just figured it out.

First, I am lazy and have small children and I don’t add anything to roasted vegetables beyond salt and oil (and sometimes sage for squashes or caraway seeds for brussels sprouts; it’s an additional step and is usually just unnecessary). So, though roasted cauliflower is amazingly nutty and delicious and probably would be great with pine nuts or something, I’m talking about perfecting it in its simplest version.

Today, I used a head of cauliflower, chopped up in an 8 x 13” glass dish with about 2 tbs melted butter and salt to taste in a 400 degree oven. My oven runs hot. I cooked it, stirring once, for 45 minutes then I turned off the oven and let it sit in there for another 20 minutes. This created a perfect, crusty, browned, slightly dried-out, salty, nutty crust and a meltingly liquidy interior. The sitting in the cooling oven was the key.



One Comment

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  1. lanceblair / May 6 2012 5:07 pm

    Yes! I must try this…our current version of roasted Cauliflower is more of a Post-Apocalyptic left-on-the-tanning-bed cinder-fest. Brussels Sprouts and Caraway sounds good – I usually do that with Rosemary, but I’ll try caraway (which makes sense on many levels).

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