Roasting brings out nutty, sweet flavor of cauliflower

By BETH DOOLEY

For the Minnesota Star Tribune
March 12, 2008 at 10:02PM
(Star Tribune/The Minnesota Star Tribune)

When I think of roasting, I think of meat, chicken, potatoes, mushrooms, onions, perhaps beets. But cauliflower?

Not until Mary Reyelts of Minneapolis reported the transformative powers of roasting this often-neglected crucifer did I even think to give it a try. Too often cauliflower is steamed until limp and soggy or served raw with its bitter rough bite. It's passed over for broccoli, its cruciferous cousin that adds color to the plate. But when roasted in a hot oven, to a rich caramel brown, cauliflower becomes crispy, nutty and even a little sweet. Cauliflower, cooked this way, is a nuanced addition to pasta or soup, and makes an interesting side dish to simple entrees.

The technique is easy: cut the head into florets, toss with enough olive oil to coat and sprinkle with a little coarse salt. Spread them on a baking sheet, separating the florets so they don't touch, allowing the air to circulate and brown all sides. Turn a few times during roasting so nothing sticks to the pan. That's it. The cauliflower I roasted the other night as a side dish to chicken were nearly gone before I could get them to the table. My 14-year-old son snacked on them as though they were chips.

Send your recipes, along with stories, to Beth Dooley at bdirish@earthlink.net or by mail to Star Tribune, Taste / One Great Dish, 425 Portland Av. S., Minneapolis, MN 55488.

about the writer

about the writer

BETH DOOLEY