Cooking At Home: the "extra" roasted cauliflower
For the longest time I believed roasted cauliflower was roasted cauliflower. I loved it, but it was also part of the rotation and though it was good it was never anything special. And then I learned that with a little bit of a tweak I could make it something special. The tweaks are pretty small, you'd never think it would make such a difference, but it does, it really REALLY does. Please read on and try it, this is one recipe I'm super-duper excited to share.
FIRST. I use to break my cauliflower into florets - pretty boring. Try this instead, cut the cauliflower into SLABS. I can try and explain the science of why cutting the cauliflower this way makes for a more delicious roasted cauliflower but I would be theorizing — so I won't. The main point is: do it, because in all the ways it makes for a more delicious roasted cauliflower.
SECOND. I use to trim all the leaves and throw them in the compost. STOP! Trim and compost all the tough outer leaves, but the more tender ones (the ones right up against the body of the cauliflower with pointed ends) – throw them into the roasting pan with the cauliflower. You won't regret it.They come out crisp with a flavor similar to kale chips – so, if you like those you'll definitely like these.
THIRD. I use to roast my cauliflower at 400 degrees. Crank it up a little higher to 425 instead. This is the perfect temperature for roasting cauliflower.
FORTH. Cilantro. Cauliflower + Cilantro = 💗 Roasted cauliflower paired with the citrus-flavor of cilantro is a perfect match. They really do bring out the best in each other.
What you'll need:
1 Whole head of cauliflower, trimmed and cut into roughly 1" slabs. (You'll have some stray bits but it's all good, we're going to roast those too and it's going to be great).
*Make sure your cauliflower is dry before roasting.
*You can trim off the dry end of the stalk but don't trim off the whole stalk. Keeping the stalk on helps to keep the cauliflower intact when cut into slabs.
1/2 Cup of cilantro, picked and roughly chopped.
1/3 Cup olive oil
3 Cloves of garlic, minced or pressed
Salt, ground pepper, and red chili flakes (optional), to taste.
Finishing salt, such a Maldon Flaky Sea Salt
What you'll do:
1. Preheat oven to 425 degrees.
2. Combine olive oil with a large pinch of salt and a pinch of red chili flakes (if using). Stir it together and set it aside.
3. On a baking sheet lay out your cauliflower slabs, stray bits, and tender leaves (if using) in a single layer.
4. Spread the olive oil mixture over the cauliflower. Once I roughly spoon the mixture onto each of the cauliflower pieces I used my hands to spread it further. I turn the cauliflower and make sure to spread the oil on the other side as well.
5. Roast at 425 for 20 minutes.
6. Turn the cauliflower over and roast on the other side 15-20 minutes more.
7. Sprinkle with finishing salt and cilantro.