I made roasted cauliflower for my family to go with our Christmas Eve dinner. My mom was already making green beans with butter & almonds so I just roasted one head (sliced as per the Jim Dixon recipe) thinking it would be enough to let everyone have a taste. Two women at the dinnertable nearly came to fisticuffs over the last bit remaining in the bowl after it had been passed around the table! Needless to say, it was a big hit.
One very different thing though: My mom's (gas) oven is about a year old and has never really been calibrated correctly. Her cooking times always seem to be off because of this.
I set the temp to 400 degrees (like the recipe calls for) but it had to have been actually lower since, at the ten minute mark, I took the cauliflower out to turn the pieces and not a piece had been browned.
Wassup wit dat?
So figuring the temp was off, I just set a timer and every 10 minutes I turned the cauliflower. Instead of the white-ish bits with brown spots that I got on the caluiflower when I previously cooked this recipe in my own (electric) oven at home, the cauliflower ended up becoming a pale golden color with brown edges. It was absolutely gorgeous and tasted as good as it looked. I think the total cooking time ended up being about 30 or 40 minutes.
Now I am thinking the next time I try this recipe at home, I'm going to try it in a slower oven to see if I can achieve the same golden color I got on Christmas Eve.
Has anyone else have this happen to them?