Roasted Cauliflower
Apparently roasted cauliflower was not as easy as I thought it was supposed to be. I figured that there was one at the grocery store, it would be nice to eat it, and it'd be great to just throw it in the oven with minimal fuss. The real problem probably was that I shoulda found a recipe.. but nooooo, my stomach said, "Just make it! How hard can it be?"
All I did with it was cut it up into pieces, toss it in olive oil, add salt and pepper, and popped it into the oven at 425 until it started to caramelize in some spots. It came out about 25 minutes after and it looked sorta good and smelled alright, but... it was just a miss.
Perhaps I am just not a cauliflower type of person, but generally they taste pretty good to me when someone else prepares it. Maybe that is my problem; it is best to learn how other people prepare the good tasting version, and then try to follow the blueprint.
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Ang
October 18, 2007 10:39 am
Danny
October 19, 2007 9:38 pm
I love roasted cauliflower, i think following a recipe is a good idea generally. I think you could have added ceese to it or par-boiled it at least. Photos look good!
Marina
November 13, 2007 2:19 pm
Thanks Marina!
I am generally averse to cheese on my vegetables, but maybe I will try that next time. Thanks!
Danny
November 13, 2007 3:59 pm
Most recipes suggest slicing the cauliflower for maximum surface area. And 25 mins is much too short...it should be much darker in colour; then it will taste all sweet and caramelised.
Su-Lin
April 10, 2008 6:17 am
Ooooooh ok. When it is in there for a long time it just looks sad and wilted... is that normal?
Danny
April 10, 2008 11:21 am
Sad and wilted? I reckon it just needs a little longer. Or a higher temp but I roast mine at the temp you roasted yours.
Su-Lin
April 15, 2008 6:28 am