Just in case anyone missed it the first time: There is only one way to cook cauliflower, and that is roasting. It will rise from its lowly unloved reputation to its rightful position as one of the yummiest veggie treats around. Really, something magical happens during the roasting process to transform cauliflower into something greater than itself.
Just cut it up into very small slices or florets (no big stems, please), toss it with olive oil and lots of sea salt and many grinds of pepper, and put it out on a baking tray. Roast at 400° for about 20–30 minutes, tossing now and again, until they're getting all brown and tender. [Update: See the Comments section for slightly more detailed instructions.]
The best—the best!—is when you can get two different colors together. I usually do white and green (broccoflower), but occasionally I can find the purple. And this week, for the first time ever, I found orange cauliflower! Can you believe it? They all taste the same, of course, but the colorful varieties look nicer and surely have more nutrients.
Mmmm...I love roasted cauliflower. If I put it on my husband's dinner plate, though, he looks like I'm trying to poison him. Same with polenta. He's clearly crazy and doesn't know what good food is.
Posted by: Jessie | March 16, 2006 at 09:34 AM
I had NO idea. About the roasting or the colors. You learn something new every darn day.
Posted by: Kathryn | March 16, 2006 at 10:12 AM
Oh, do try it -- you will be amazed at how delicious it is! You really want the pieces to be small to get the best results. I first halve the whole head, then whack out the core, then slice the big halves no more than 1/2" thick, then kind of chop up the biggest bits into little clumps of florets. Let me know if you try it!
Posted by: Karen | March 16, 2006 at 11:29 AM
You mean Vitamin Orange and Vitamin Purple? :-)
Thanks for the recommendation. I've never roasted cauliflower before - I'll try it.
Posted by: pam | March 16, 2006 at 12:09 PM
How did you know I have an almost entire cauliflower burning a hole in my pocket? (I used some of it with some broccoli in a baked macaroni and cheese last night.) I am roasting that sucker up tonight.
Posted by: Doppelganger | March 16, 2006 at 01:32 PM
I have to admit, I like cauliflower anyway but I am definitely having it roasted tonight. Yummmmm
Posted by: Susan | March 16, 2006 at 02:14 PM
Are those colors natural? Do they actually grow that way?
Posted by: James | March 16, 2006 at 02:58 PM
I did a little sleuthing and, yes, it appears that they are completely natural! You can even find organic versions of them, sometimes anyhow.
Posted by: Karen | March 17, 2006 at 10:38 AM
Oh, man. We just had roasted cauliflower tonight, and it was magnificent! Next: your recipe for garlic crumbed broccoli. Thanks!
Posted by: Doppelganger | March 19, 2006 at 09:15 PM