Friday, April 9, 2010

Extreme Makeover Cauliflower Edition

Does cauliflower look appetizing to you?  Does it make you jump for joy and thank the good Lord that it's going to be on your plate?


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
  • salt
  • 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.


  1. Oooh, that looks good... I wonder if I could get Joel to try that?! Also, we still have ugly corell plates from Joel's bachelor days :-). Those may never disappear...

  2. Oh how discouraging. Do you guys have part of that same set? I have some plain-jane stoneware that at least has a quiet dignity about it, and we will be using that to start.

    I also have major house envy of your new house. Tom is big on flashy and new, and I loooooooove old houses.

  3. No, our corell plates are better... a lovely yellow and peach grandma floral design :-).

    Well, we will have house envy of yours soon, because Joel and I both like new houses ;-). I saw your pics and it looks like it will be so nice and sunny... that is my only complaint about our house... not enough windows to let the sun in!

  4. Sweeeet! We'll have to mix and mingle our sets for complete kitsch effect.

    I need sun. Without sun, I become an unbearable monster. So does Tom. So that was really a nonnegotiable for us. Now we just need to get Tom a job as I do not make anywhere near enough to qualify for our loan all by my lonesome!

    I also want to put fruit plants in the backyard. Peaches, figs, cherries.... Yum!

    Also, we are thinking of offering to host Christmas. Would you guys be amenable to that, or would you prefer to go to CA?

  5. Perhaps guys are just color blind. My BF's plates are fug 70s stoneware with yellow and brown flourishes. A travesty to the eyes.

    Fruit trees are awesome. (Until you have to prune them... which I always forget to do). I vote for figs, blueberries, and plums.

    And, I think I shall make this cauliflower tonight. Thanks!

  6. hahahaha. You win, Esther. Please keep those plates away from me.

    My own fresh grown fruit. YUM. Of course, that's a yum that will be fulfilled in a few years when they bear fruit, buuuuuuuut yum all the same!

    I definitely have figs and plums on the list, as well as loquat, avocado and cherry. I'll look into blueberries and their viability here in wonkyville weather world.