My SO found a delicious-sounding
cauliflower recipe on
The Grub Report:
"Anyway, as Nessa shuffled for our fortieth game of Clue, I took the opportunity to hack up the newly purchased cauliflower head, toss the florets with a little olive oil, salt, and pepper and throw it into a 475° oven. I stirred it every so often and let the pale vegetable roast until it got dark and crispy at the tips, about 35-40 minutes.
Wow. Just wow. It was like candy. I shoveled each bite in so fast because I didn't want that taste to leave my mouth. Ever. I think the last time I prepared something so simple that floored both me and my husband so completely was when I discovered roasted fennel."
My SO and I just made this tonight, and we agree: this is an amazing way to make cauliflower. It's even better than Mom's cauliflower with cheese sauce (sorry, Mom). The only problem was that our single head of cauliflower didn't make nearly enough to satisfy the two of us. Stephanie's closing sums it up:
"I refuse to understand why this dish isn't on every menu in every restaurant all across the world. You just haven't lived until you've eaten this dish. I don't think I could put this any more plainly: make this. Tonight."
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Marilyn
I second the, "Wow!," factor for this way to prepare cauliflower. My mother prepared it this way when I was visiting over the Christmas holidays. So she wouldn't think I had forgotten all the manner taught me as a child, I limited myself to one taste (when offered) before dinner. Home? It's out of the oven and into the mouth!
February 24, 2006, 4:13:16 PM PST – Like – Reply
Becky
Slowly but surely I am becoming a 'second place' Mom...sob. Just kidding. Mom's are supposed to replaced! Or is it that we can never be replaced, just superceded?
February 27, 2005, 2:20:54 PM PS
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