roastedcauliflower

Something easy tonight? Try roasted cauliflower

So you have someone who doesn't like cauliflower?

This recipe has converted many a naysayer. It is simple, easy and can be made even if you've only slept for three hours and you can't remember your last name. I know this for a fact as you can see by the picture above.

Here's the recipe.

Roasted Cauliflower with Olives (or not)

One large head cauliflower
1/2 cup of your favorite Greek olives, or mix it up
Sea salt
Pepper
Olive oil
6 cloves of garlic

Optional: Leeks, artichoke hearts, pearl onions, you can skip the olives if you like, but add more salt. Just make sure you don't have a lot of wet vegetables that will make it steam instead of roast.

Preheat oven to 400

- Break the cauliflower into small florets, then halve or quarter those. You want pieces about two fingers thick.
- Smash the garlic cloves. You do this by putting the clove on a cutting board flat-side down. Lay the flat side of the knife blade on top of it. Then hit the other side of the knife with the heel of your hand. You can do this with the skin on the garlic; it will pop out of the skin when you smash it.
- Put the garlic and cauliflower into a large bowl and toss with olive oil, salt and pepper. Use enough oil to coat all the cauliflower. Go a little easy on the salt because the olives will bring a lot of salt the dish.
- Then toss with the olives.

Spread the vegetables across a flat, wide roasting pan. Make sure the cauliflower is in one layer. You want it to roast, not steam. Put it on the top rack of the oven.

Check in about 20 minutes. When the cauliflower is starting to brown, turn with a spatula and make sure to scrap the bottom so nothing sticks. Roast until the cauliflower has lots of brown, caramelized edges. (Usually about 40-60 minutes.)

posted September 14, 2007 | link | comments (2)

filed under: Ingredients, Recipes, artichoke hearts, Cauliflower, garlic, greek olives, leeks, olive oil, roasted cauliflower

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Comments

I'm one of the lucky people who have actually tasted Celina's roasted cauliflower. Sadly, I had to share it with others at the table.

Speaking of cauliflower and artichokes - I highly recommend Jack Bishop's Vegetables Everyday. The book is organized alphabetically by vegetable, with delicious recipes and tips for selecting, storing and preparing each vegetable. The season's just about done, but for a while there, I was making corn and green beans with tomato vinaigrette pretty regularly.

Another of his books, Pasta e Verdura, is similarly organized and great for quick, yummy and nourishing weeknight dinners. Escarole and olives, mmm.

- by Gabrielle on Sep 18, 2007 at 8:01 PM | link

First of all, I should say that I don't consider myself a "good" cook. This recipe was truly easy. The olives were a fun addition to the virtuous cauliflower. I would add more garlic if I try it again. I put it on the table and my husband said, "I don't like cauliflower". He didn't touch it. I didn't think to ask him, "ah, but do you like roasted garlic?" My 5 year old said, "no thank you to this burned broccoli". I thought it was quite delicious myself, but I'll have to move on to other vegetables to please the mini masses around my dining room table. Perhaps I'll tuck this recipe away for bringing to a potluck...

- by Laura B on Sep 21, 2007 at 8:30 PM | link

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