So I’m just going to come right out and say it. I’ve always found cauliflower dull. Sure its amazing as a puree under perfectly seared scallops and crisp pancetta, and its wonderful buried beneath oozy cheese sauce. But lets be honest, those dishes are more about the delectable seafood or obscene amounts of cheese than they are about the humble cauliflower. Spice Roasted cauliflower has changed my opinion completely.
Whoever invented cauliflower rice is a bit of a culinary genius. This gluten free alternative to rice is a bit of a phenomenon and has made me take a second look at cauliflowers every time I’m in the green-grocer. But I happen to like rice, and I don’t have any allergies or special dietary requirements that mean I can’t partake, so I had been a bit loathe to change my rice-guzzling ways in favour of a vegetable that doesn’t do a lot for me. But the craze over cauliflower rice had me wondering if I had judged poor old cauliflower too harshly. Boy, had I!
I first discovered the joys of roasted cauliflower in my sisters amazing Roast Vegetable Salad. During roasting, the cauliflower crispens on the edges and goes just a little soft in the middle. It becomes sweeter and the subtle flavour is enhanced 10-fold. Roasted plain it is delicious but adding warm middle eastern spices and roasted pistachios takes cauliflower to a different realm!
This wonderful spice roasted cauliflower is delicious hot from the oven but is equally deletable at room temperature. I served it as a side to our main meal, but it would star quite happily as the main component of a vegetarian meal. Try roasted cauliflower for yourself and see if you’re converted too!
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