How do you reheat it? I have always found that it is a pale imitation of its freshly roasted glory when I try to use leftovers.
Success! Well, about 90%-95% success.
I had a lot of leftover roasted cauliflower to experiment with but I think I may have stumbled across a winning method the first time out.
When you think about it, oven roasted cauliflower is really oven-frying. You can roast the cauliflower without the oil but I don't think you'd get the lovely browned bits without it (it'll turn golden in color but it won't have the browned bits).
So I got out my trusty Calphalon non-stick 12" skillet.
The goals were to 1) thoroughly reheat the cauliflower and 2) try to revive it back to its initial glory/flavor like when it was roasted for the first time.
The leftovers always seem to have a little bit of oil at the bottom of the storage dish so I didn't add any oil to the skillet. I stirred up the leftovers in the storage bowl and then I filled most of the skillet with the leftover cauliflower. If you fill the skillet too much, you'll end up steaming it, not frying it.
I set the stove burner to somewhere from med-high to high. I reasoned that the high heat would help recrisp the cauliflower.
While the end result wasn't exactly like the original roasting, it was pretty darn close. If you don't have enough oil coating the pieces for the reheat, you could always add some to the skillet before putting the leftover cauliflower in it.
Another tip for the reheat is to make sure you don't have large florets. Slice them in half if you have to. This will help them heat through better.
The reheat kind of reminded me of wok cooking, where it's over a high heat and you stir the food alot. I was afraid of just leaving it sit on the high heat so I kept flipping the pieces over with a large spatula. Next time, I think I'll let them sit a little bit before flipping.
I would hope someone else will try this and see if you get similar results.
