Cauliflower please!May 13, 2010
Well hello there once again – if there’s anyone still out there, that is! I’ve missed you all during my time in hermitage, and funnily enough I think my cooking has suffered too. Without the impetus of this blog to try new things – not to mention having my head down on the novel – we’ve fallen into a bit of a culinary rut round these parts. But now seems a great time to get back into the kitchen. All this cold weather finally, and all that wintry stuff to play with. Only trouble now I think is that what with the early darkness and evening cookery, the pix might suffer – but cest la vie. It’s good to be back.
So! On my first day back at the post I wanted to share my newest infatuation – roasted cauliflower.
I love a good cauli any old how, and in fact have been indulging in a bit of excellent cauliflower cheese lately too. But the other week, through sheer laziness, I just chucked a few hunks in with some other roasting veg. And discovered for the first time how beautifully the whole flavour changes when it’s lightly browned – much nuttier, and super good.
Not rocket science, I hear you say – and you’ve all probably been doing this for years. But just in case you haven’t tried it, you must. I toss & turn the cauli florets in oil first with my hands, to make sure they have a good coating (you could spray them with olive oil too I guess, which might give a more even slather), and then whack them in the oven with whatever else you have going on, for a good half-hour or more, turning a couple of times. The best flavour is when it’s well browned all over.
I note here that Mr Oliver is a fan of the roasted cauli too, but he blanches it first and goes in for a bit of additional flavoursome whatnot, whereas being a girl of simple tastes, I am totally hot for the easy bung-it-in-the-oven version.
Love to hear of anything you do to give your cauliflower some power … and thank you for coming back.