I call it the only way to eat this vegetable head. I could eat the entire thing this way:
Heat pan with a tablespoon or so of olive oil on medium-high heat. Wash and cut into small florets. Make entirely sure your pan is hot enough--it's the only way to get that crispy brown goodness. There will be splattering, so be careful when throwing the florets in the pan. Let them brown for a few minutes, stir to allow even more browning. Put lid on to let them steam until tender. Toss on some sea salt and devour.
Love me some cauliflower.ReplyDelete
My fave way is baked; but first drench with some cream. Makes a lovely sauce without even having to think about it.
Oh boy, do I have the recipe for you!ReplyDelete
mmm..I roast mine under the broiler in a cast iron skillet. Then I add a fish cause vinaigrette (got the recipe from the Momofuku cookbook).ReplyDelete
I have just discovered eating cauliflower cooked, and I can't get enough of it. I found this recipe that I love:ReplyDelete
Cut cauliflower and carrots into bite-size pieces. Spray with Pam. Sprinkle with pepper, salt, and cumin. Bake at 450 for 20 min.
Katy, I'm going to try yours, too. It looks even easier and yummy!
maybe Ryan's allergic to cauliflower.ReplyDelete
Oh, that looks so yummy...must try!ReplyDelete
looks DIVINE!!! we're not BIG cauliflower people either but this stuff roasted with a bit of olive oil, sea salt, and some sprinkles of this great veggie spice stuff my mom got......i could EAT MYSELF SICK!!!ReplyDelete
Yes! We love this!ReplyDelete
TOTALLY trying this.ReplyDelete