The Browndied Bits
I like cauliflower of just about any description - steamed, smothered in mustard and cheese, raw in snappy florets, dunked in hummus - you name it, I've loved it. I had not, however, tried roasting it until I saw a post from Molly over at Orangette about caramelized cauliflower a while back.She's right, it's absolutely delicious that way, sliced thinly and slowly roasted. I decided to try roasting it still in florets, just to see what happens, following her simple recipe except for the slicing. Roasting heightens the nuttiness of the cauliflower and adds the bonus of the browndied bits, which are truly delicious, but I'd have to say this experiment needed more time in the oven than I gave it (patience is not my strong suit). While it was tender and had an added layer of flavor, it didn't get as downright rich as Molly's method produces. So, stop reading this and click on over to Orangette while I figure out what more to do with this batch. Any suggestions?
posted by Zoomie at
6:31 AM
4 Comments:
Cauliflower slowly roasted is the BEST way. The best. I squeeze a bit of lemon over it while it's hot, drizze with a bit of olive oil and just scarf the whole thing down. But I have also made soup with it, put it in a mixed vegetable salad and even used it for curry. I've roasted cauliflower with other root vegetables and tucked in tons of cloves of garlic among all the vegetables. Who needs more? Well maybe some wine and a bit of chicken and more wine and ....
NamasteNancy, I'm getting the impression that you really, really like cauliflower - another thing we have in common! :-)
LOL! And here I thought I was being subtle.
Purée them with porcini (dried or fresh) and fresh milk for divine soup.
Post a Comment
Subscribe to Post Comments [Atom]
<< Home