403 replies to this topic

[coughy]

i can't seem to find the recipe for this roasted cauliflower. can someone re-post? thanks

[Jonathan Day]

Just go to RecipeGullet, the eGullet recipe archive -- there's a button to take you there at the top left hand side of your screen, just below the adverts, and search under "cauliflower". You'll find the recipe there. As this has become a well beloved item in the eG repertoire, you might also want to use the main eGullet search engine, which will take you to several threads discussing roasted cauliflower.

[jhlurie]

i can't seem to find the recipe for this roasted cauliflower. can someone re-post? thanks

I believe that this is it (click here).

[joesan]

While on the subject of Cauliflowers - try this stellar cold soup I had this at the Tetsuya Wakuda restaurant in Sydney. The simplicity of the recipe belies its complexity of flavour. It's based on one found in his excellent book "Tetsuya".

Cold Soup of Cauliflower with Caviar (if you're feeling rich)

1/2 Cauliflower portioned into small florets
1 Onion finely chopped
Grapeseed oil
750 ml of good quality Chicken stock
150 ml of pouring cream or milk
S+P
1 drop pouring cream, lightly whipped
4 teaspoons of caviar or avruga if times are hard

Sweat the onion in a little grapeseed oil, add stock and cauliflower florets.
Bring to the boil,reduce heat to low and cook until cauliflower just tender (5mins)
Pour into a bowl, chill and puree in a blender. Mix in the cream (or milk)
Serve in small bowls, topped with a little whipped cream and a dot of caviar.

Delicious and a nice change from all the roasted cauliflower we've all been having lately.

Edited by joesan, 02 February 2004 - 11:04 AM.

[bucktown_boffo]

haven't tried the recipe yet but am intrigued. could someone offer a little more detail on how to cut up the cauliflower before roasting? what so you do exactly? do you want small but chunky florettes or big but skinny segments? i imagine the latter because it would be crispier but am unsure. thanks.

[Jason Perlow]

haven't tried the recipe yet but am intrigued. could someone offer a little more detail on how to cut up the cauliflower before roasting? what so you do exactly? do you want small but chunky florettes or big but skinny segments? i imagine the latter because it would be crispier but am unsure. thanks.

Big fanned out skinny segments.

[bucktown_boffo]

so to do this, would you make more or less vertical cuts? i haven't looked at a head of cauliflower in awhile. is this the type of thing where once i have it in front of me it will be obvious what to do?

[fifi]

Here is how I slice it...

I remove the florets from the core. Then I slice each floret longitudinally about 1/8 inch thick. You end up with lacy slices and little gibbles. I toss the whole mess in a bowl with olive oil and a little salt and pepper. The little gibbles get crispy as do the thinner lacy parts.

I have read here that you can slice the core as well. I intend to try that.

There is a picture somewhere of some of it on pasta.

[Hest88]

As per my usual modus operandi for non-company dinners, I sliced them in a rather crude manner. I just cut off the stem, sliced the head in quarters, and then sliced each quarter thinly. The result is rather uneven, but quite servicable.

[birder53]

Because of eGullet, I bought my first cauliflower and roasted it yesterday. My husband tasted it, looked at me and said "french fries?". It didn't taste like anything but cauliflower. I cooked it at 400 for 40 minutes, but only the tiny pieces got crispy. Should I try it again with less oil (I used 1/4 cup) or just cook longer? I feel like I'm missing our here!

[fifi]

Most probable problem is your oven temperature. Do you have an accurate thermometer inside the oven? Otherwise, don't be too particular about the time but just let it go until it looks like you want it. Recently, I sliced some a little thinner than usual and let it go a little longer than usual. I was after mostly crispies for use instead of croutons on salads. I haven't made the soup yet, but I would probably not go all the way to crispy for that. Also, tossing in a bowl with the oil ensures an even coating of the oil.

[Rachel Perlow]

I agree that you may need to calibrate your oven. If I had them in my oven at 400 for 40 minutes, there'd be some burnt bits in there.

[nutcakes]

I first tried roasted cauliflower a few years ago in a mixed roast vegetable tray from a Jamie Oliver recipe that looked appealing on a Naked Chef episode. The tray of vegetables sits under a marinated leg of lamb that's roasted on a rack so the juices drip on the veg.

The tray roasted vegetable combo did not survive on the website (although the lamb did), but it was composed of potatoes, cauliflower, carrots, onions, garlic and chick peas, maybe even sweet potatoes, iirc. And seasoned with s&p, evoo, and sweet garam masala spices. Delicious. But the cauliflower and chick peas really stood out, so I have roasted those together with onions, sometimes squeezing lemon juice over at the end.

The lamb was interesting too. Very efficient in that the unusual marinade, which combined mashed chick peas, yogurt, and mint, had a reserved portion which was used as a sauce/dressing. This link contains the recipe:

http://www.bbc.co.uk...ecipe_wk4.shtml

March 2002, Fine Cooking magazine had a roast cauliflower article, including a cauli and frisse salad with a mustardy dressing, a roasted cauli soup and others.

Cauliflower soup is particularly fine with a few drops of white truffle oil.

Edited by nutcakes, 03 February 2004 - 03:28 AM.

[lamb]

Since I loved the cauliflower roasted, thought I would try this recipe from Wegmans
Brussel Sprouts (go to the second recipe - Roasted Brussel Sprouts)
I also added a little freshly ground black pepper. I think I may like it even more than the cauliflower.
Wegmans had fresh brussel sprouts in stock the week the recipe came out, and have been well stocked since then. I love that store!

[fifi]

The tray roasted vegetable combo did not survive on the website (although the lamb did), but it was composed of potatoes, cauliflower, carrots, onions, garlic and chick peas, maybe even sweet potatoes, iirc. And seasoned with s&p, evoo, and sweet garam masala spices. Delicious. But the cauliflower and chick peas really stood out, so I have roasted those together with onions, sometimes squeezing lemon juice over at the end.

I smell a gratin coming on.

[snowangel]

Since I loved the cauliflower roasted, thought I would try this recipe from Wegmans
Brussel Sprouts (go to the second recipe - Roasted Brussel Sprouts)
I also added a little freshly ground black pepper. I think I may like it even more than the cauliflower.
Wegmans had fresh brussel sprouts in stock the week the recipe came out, and have been well stocked since then. I love that store!

Substitute bacon fat for the olive oil for a real treat

[bloviatrix]

Since I loved the cauliflower roasted, thought I would try this recipe from Wegmans
Brussel Sprouts  (go to the second recipe - Roasted Brussel Sprouts)
I also added a little freshly ground black pepper.  I think I may like it even more than the cauliflower.
Wegmans had fresh brussel sprouts in stock the week the recipe came out, and have been well stocked since then.  I love that store! 

Substitute bacon fat for the olive oil for a real treat

Duck fat is also good.

[redfox]

Please tell more about these roasted chickpeas! Do you find they roast in the same amount of time as the sliced cauliflower? Were you using home-cooked chickpeas or rinsed canned chickpeas, or something else? Do they turn hard and crunchy all through like wasabi peas? Enquiring minds want to know.

I am deeply in love with roasted cauliflower -- all the more so because it's so good for my diabetic husband's diet -- and intend to try the brussels sprouts soon. I keep on trying to like brussels sprouts and failing, but my love for the cauliflower spurs me onward. Here's hoping.

[hillvalley]

Please tell more about these roasted chickpeas! Do you find they roast in the same amount of time as the sliced cauliflower? Were you using home-cooked chickpeas or rinsed canned chickpeas, or something else? Do they turn hard and crunchy all through like wasabi peas? Enquiring minds want to know.

Roasted chickpeas are the second best thing I have learned from Ronnie

Yes, they are crunchy, but only for a little while. They eventually become soggy, but are still delicious. I used canned chickpeas that I rinsed.

Well worth a try.

[ronnie_suburban]

If you like chickpeas, try this recipe...

Spicy Toasted Garbanzo Beans and Pistachios

I've made it several times and it's fantastic. The chickpeas don't get crunchy immediately after cooking, but rather tough on the outsides and chewy on the insides. However, if you leave the finished product uncovered overnight, it morphs into a wonderfully crunchy snack that's equally hard to stop eating.

=R=

ETA...crossed posts with hillvalley and the recipe linked in this post is the one to which she's referring in her post.

Edited by ronnie_suburban, 04 February 2004 - 06:10 PM.

[jo-mel]

I went to my favorite Asian market a couple of weeks ago and, amazingly, they didn't have any. As I was gawking around, I saw this Indian lady similarly gawking. I asked her if she knew where the cauliflower was. She said that she was looking for it also and was puzzled as to why they didn't have it.

Should we be alarmed? Has some pernicious blight attacked the cauliflower fields in this country? Is this some evil conspiracy? Get the populace addicted then destroy the source of all pleasure. BWAHAHAHAHA!

'Faux taters' are one of the biggies on the South Beach Diet. Since I've been following it (partly), I've noticed that it is sometimes in short supply. I think the South Beachers are the culprits!

On another thread on e-G, I mentioned 'mashed faux taters' that can vie for the real thing. They are made with sour cream, cream cheese, and chives and mashed till creamy like potatoes. (I use a hand-held Braun mixer) I really forget that I'm eating cauliflower, and I am a cauliflower lover. A DDIL, who DOESN'T like cauliflower, liked the faux stuff so much, she had seconds! I've made kugle and pancakes also, but haven't yet found the consistancy I want.

Roasted? It is soooooo good! This should get the cauliflower industry going full steam!

[reesek]

jo-mel - do you boil or steam the cauliflower you mash? until it's how soft? soggy?
thanks!

[jo-mel]

jo-mel - do you boil or steam the cauliflower you mash? until it's how soft? soggy?
thanks!

I nuke it. I use a deep bowl, don't add any water, and cover the bowl. I just shake off the water that I rinse the cauliflower with. The cauliflower has enough moisture in itself. Sometimes I add a clove of garlic. I add a couple spoonfuls cream cheese, and some sour cream. Then use the Braun mixer and mash away. Dry chives are nice with it and also some 'real bacon'. You can play with it to get the amounts you like.

My m-wave has a 'fresh vegetable' function, so I don't have to time it, but I always add 1 or 2 more minutes. What I want is soft -- not soggy. That is why I don't add any water.

[Toliver]

I roasted cauliflower this evening and added shaved parmesan after taking it out of the oven. Very good, though next time I won't salt the cauliflower if I'm going to add cheese.

One thing I did notice, however, is that the roasting pan does make a difference in the browning. Tonight I used a new sheet pan that had a small lip to it. After the first 10 minutes, I went to flip the pieces and noticed that none of them had browned. It took a lot longer than 20 minutes to roast. In the end, the cauliflower was a nice golden color but not really browned.
It turns out that upon closer inspection my new roasting pan was one of those "air-cushion-type" pans which obviously impacted the browning. So just like when baking cookies, your sheet pans will effect how the end product turns out, which makes perfect sense.
Live and learn....

[coughy]

I made this dish tonight. I was in Shop Rite today and cauliflower was $1.50 a head. I remembered reading about roasting it and decided to give it a try. It was terrific. I let it cook until it was nice and brown and couldn't stop eating it. One head was not enough for my husband and I - next time I'll make two. Thank you for the wonderful recipe.

[bucktown_boffo]

i just made a quick side of chickpeas similar to the toasted recipe above, except i floured them first, then dumped them in a hot pan with olive oil for 7 minutes or so, cooking them until they got golden brown and crispy looking. tastes awesome, and the flour makes a huge difference!

Edited by bucktown_boffo, 05 February 2004 - 07:34 PM.

[fifi]

i just made a quick side of chickpeas similar to the toasted recipe above, except i floured them first, then dumped them in a hot pan with olive oil for 7 minutes or so, cooking them until they got golden brown and crispy looking. tastes awesome, and the flour makes a huge difference!

Details please. This sounds delicious but I am not sure I understand what you did. Are these canned garbanzos? In a pan like a skillet? A pan in an oven? I am confused. (Not an unusual state. )

[bucktown_boffo]

canned garbanzo beans, rinsed and skin removed, seasoned with salt, dredged in some flour, then thrown in a hot pan on top of the stove until the flour cooks and the beans turn crunchy-- really simple and really tasty!

[fifi]

Thanks. Gotta try it. And I just happen to have a can of Goya garbanzos.

For my next trick, I am going to try the red onion with the cauliflower. I may add some fresh finely chopped rosemary.

[Andrew Fenton]

canned garbanzo beans, rinsed and skin removed, seasoned with salt, dredged in some flour, then thrown in a hot pan on top of the stove until the flour cooks and the beans turn crunchy-- really simple and really tasty!

Also good are lima beans, sauteed in a little olive oil with lots of garlic.

I always hated lima beans; eventually I realized that that was because I'd always had them served as a vegetable. When you serve them as a starch- crispy, garlicky and salty- they're fantastic.