Well then, you just haven't done it right!
Roasted cauliflower is the only way to go (well, there are other ways, but this is my favorite). Many of us suffered through mushy, soggy, flavorless cauliflower, or worse-- mushy soggy broccoli-water flavored cauliflower from that awful "veggie blend." I get a little queasy just thinking about that stuff. But I come as the bearer of good cauliflower news, so rejoice. I have a new way for you that might make you love cauliflower. I myself have been known to eat an entire head at a time using this cooking method, a fact about which I feel no shame. Had I eaten an entire canister of Pringles all at once, there would be much shame. But this just points to my love of good, healthful eats. And just because it's a point of proof, my fiance as much as admitted that this is better than his mother's cauliflower. I have FINALLY outcooked the master! Well, at least on cauliflower. I still have about 8 million other dishes to go, and she has a few years of experience on me, so allow me to enjoy this brief victory.
Here is what it looks like properly prepared:
See the brown bits? They're crispy caramelized goodness. The aroma even will knock your socks off, and it couldn't be easier to make.
Also, that's one of Tom's plates. My dad had the same set back in his bachelor days. This leads me to wonder whether 1) all men think alike or 2) there's a catalog for bachelors. I make no comments on whether or not this catalog is bereft of taste.
- olive oil
- head of cauliflower
1) Preheat oven to 400F.
2) Rinse and chop cauliflower into bite-sized pieces.
3) Coat cauliflower lightly in oil and put in pan.
4) Salt according to your preference.
5) Cook for 30 minutes, turning once.
There are variations, which I will include some other day. For now, revel in the simplicity and perfection that is roasted cauliflower.