For a long time I was convinced I didn’t really like cauliflower. I thought it was just a boring, plain vegetable with a slightly musty smell. Luckily I discovered a few years ago that a different way of preparing really makes all the difference and now cauliflower is a real beloved ingredient in my kitchen.
I like to turn it into a silky puree, a couscous-like side (lots of herbs, fragrant green olive oil, season well) and my favorite way of preparation is the one in this post: oven-roasted cauliflower.
You just slice an entire head of cauliflower into segments, drizzle generously with olive oil, season really well and roast in a hot oven. I usually roast the cauliflower until really dark brown (a bit longer than in these pictures, this was for aesthetic purposes).
The cauliflower gets wonderfully crispy and nutty, with lots of salty dark bits, and it’s difficult to not eat the entire head yourself. Everyone I serve this is sold; even the most converted cauliflower-haters can’t get over the fact what a difference roasting makes.
I find this to be a nice snack or side dish, whether it’s served with a dressing (mix thick yogurt, tahini and lemon) or simply with some salt.
And if you do happen to have some leftover roasted cauliflower, you’re in luck. Blending this with some stock and milk makes the most intense, creamy soup that’s pretty much comfort in a bowl.
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