Roast cauliflower deliciousness

Roasting is my current fave way to cook cauliflower. Have the oven hot enough so it cooks quickly - you get nice crispy bits on the florets while the stalks are still al dente.

I cut half a cauli into small pieces, spread them on a baking tray and sprayed them lightly with oil. I sprinkled them with lots of Parmazano and white pepper, and roasted them at 200C for about 20 minutes. I had some beautiful fresh red capsicums, so I threw them in to roast too.

I served it with Lotus 'chicken' (see earlier blog post on this subject), and smashed potatoes. The unpeeled potatoes were quartered and steamed until tender, with 4 big cloves of garlic. I added chopped spinach to the steamer for the last few minutes, and then smooshed the whole lot together with tahini, a little of the water from the steamer, and a dash of vege bouillon. Didn't miss the butter, that's fer sure!

Posted: Monday 9 January 2012

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Great minds think alike!
Love your roast cauliflower suggestion - it's such an under appreciated vegetable. And thanks for the tip on the hot oven - I made roast cauli recently and the oven wasn't hot enough it seems - mushy cauli...
Posted: 2012-06-16 17:54 by Cat @ www.ckrecipes.com     [Delete]

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