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Roasted Cauliflower
Posted on 5/10/13 at 7:28 pm
Posted on 5/10/13 at 7:28 pm
Who´s got a récipe? I couldn´t find it in the TD Recipes.
TIA
TIA
3
Posted on 5/10/13 at 7:32 pm to Dandy Lion
Cut up, toss in EVOO, salt and pepper, roast.
Posted on 5/10/13 at 7:36 pm to DEANintheYAY
how long, and where? the oven?
Posted on 5/10/13 at 7:45 pm to Dandy Lion
I wouldn't mind a good Cauliflower recipe. Whatcha got?
Posted on 5/10/13 at 7:50 pm to Degas
425 for 12 min. That's what I do.
Posted on 5/10/13 at 8:46 pm to Dandy Lion
We roast in oven, I cut so they have a lot of flat surface area on bottom of pan...I like the carmelization of the pieces in contact with the roasting pan.
I roast on 400 for around 15 minutes. If not nicely browned on edges I give it a bit longer.
just salt pepper, canola oil and a little bit of butter broken up around the pan. Sometimes I do garlic cloves with it.
I roast on 400 for around 15 minutes. If not nicely browned on edges I give it a bit longer.
just salt pepper, canola oil and a little bit of butter broken up around the pan. Sometimes I do garlic cloves with it.
Posted on 5/10/13 at 9:15 pm to Dandy Lion
Best cauliflower I've ever eaten was at Domenica in New Orleans. Here is the recipe, but I haven't actually tried to make it at home yet.
LINK
LINK
Posted on 5/10/13 at 9:16 pm to tigerfoot
Minced 2 clove garlic, lemon zest (1/2 lg lemon) and cumin (1 tsp) together with 4 tbsp butter. Spread over the cauliflower, cover with foil and bake in a 400 oven for 1 hour. Remove foil and continue for 15 mins.
Posted on 5/10/13 at 10:21 pm to ChEgrad
quote:
Best cauliflower I've ever eaten was at Domenica in New Orleans. Here is the recipe, but I haven't actually tried to make it at home yet.
LINK
I tried making it this week. I think I could have gotten away with 5 minutes of boiling but I got side tracked and it went a full 15. I didn't follow their boil ingredients, but instead added a dash of liquid crab boil to the water. It was outstanding flavor wise, but the finished texture was a bit too soft.
Posted on 5/10/13 at 10:22 pm to Dandy Lion
What I read here is what I'd do. Maybe olive oil. Certainly just salt and black pepper. Try to get it done quickly do as not to dry out before getting color on the pieces.
Posted on 5/10/13 at 11:10 pm to Dandy Lion
I usually slice it into lacy pieces, kind of thin. Toss in olive oil, spread out on baking sheet along with fennel seeds, and season lightly. The pieces will shrink, so don't overdo the salt. Bake at 400 until the cauliflower caramelizes. Don't be afraid to let it get some good color. Delicious!
A big head of cauliflower might take two baking sheets.
ETA: I guess the thread title is why it's anchored?
A big head of cauliflower might take two baking sheets.
ETA: I guess the thread title is why it's anchored?
This post was edited on 5/10/13 at 11:12 pm
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