Saturday, August 29, 2015

Roasted Cauliflower

When I was a kid and my mother served me cauliflower, I would put as much cheese on it as possible to choke it down.
My mother loved her veggies and she didn't cook them to death, but she wanted us to eat a wide variety of them as well.  But I really didn't like veggies unless they were raw and freshly picked.
And since we grew vegetables for sale, there were always a lot of them around, all kinds.
From Kohlrabi to Cabbage, from Carrots to Cauliflower, Beets and Beans, Squashes and Pumpkins.   We grew them all.
But Cauliflower and Cabbage were my nemesis.

Well, that and cooked Peas and Carrots.
But I choked it all down, however, I think if Mom was still around, we'd have been fighting over cauliflower cooked this way, cause it was so darn good. 

I made some Roasted Cauliflower Steaks to serve with some Bagna Cauda for the last Tapas Night, but really, it shone so well on it's own.  It didn't need the Bagna Cauda, at all.

I had to physically restrain myself from eating the whole thing when I took the pan out of the oven.

It was so darn tasty.

And all I did was slice it into steaks, pour a little EVOO over it, sprinkle with just a teensy hit of salt and roast them for about 30 minutes in 400 degree oven.

 I just roasted them until the tops looked a little brown.

And when I took them off the pan, the underside was a lovely caramelized brown, and they tasted so good.

I'm getting another cauliflower and just cooking it for myself.  I think it would be a nice, healthy dinner and best of all I wouldn't have to share.  

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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