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Tuesday, October 7, 2014

Over the top Roasted Cauliflower

Seems the method of roasting vegetables is all the rage these days.   I have tried this with several vegetables but was only really pleased with a few of the results.  I like that fact that it often mellows the taste and makes the vegetable sweeter but I also think that it dehydrates the vegetables making them a little to dry.
 
Last week I tried my first roasted cauliflower with a drizzle or two of olive oil and some salt and pepper. I thought it was okay.  Not to be repetitive, the part I liked most was that the flavor kind of mellowed and it tasted sweeter.   The part I didn’t like was that it seemed dried out to me.  

Yesterday, I took a local road trip with a girlfriend to a farm stand.  What caught my eye was this huge head of fresh from the field cauliflower.  When I say huge, I mean that it took up my entire reusable grocery bag.   Once cored and washed it filled three large colanders to the brim.   It was nice and creamy in color and very crisp.   

By the time I finished unpacking all my items gathered from our trip and cleaning the vegetables for cooking and storage it was very close to dinner time. With all that cauliflower on hand, I thought I might try roasting it again with a mixture of wet ingredients that I often put on my chicken before grilling it in the summer.  It turned out very delicious and coating the cauliflower seemed to hold in some of its moisture making it more palatable to the tongue.   
 
I made a half sheet pan with large pieces of coated cauliflower.


 

This recipe is definitely a keeper and is my new favorite way of making cauliflower.

Bristo Baked Cauliflower

 1 head of cauliflower cleaned and dried

1 cup of Hellman’s Real Mayonnaise 1 clove of garlic, minced

Salt and Pepper to taste

¼ cup parmesan cheese, grated

1 shallot, chopped fine

1 tsp. herb de Provence

Preheat oven to 350 degrees.

Mix all of the above ingredients until well mixed.   Paint onto cauliflower using a pastry brush. Place on aluminum foil lined cookie sheet.   Place in preheated oven and bake for 45- 60 minutes or until fork tender.    Baking the entire head all at once may take longer than baking just pieces.
 

Notes and Swaps

·         You can leave the entire head whole for a more formal dinner polished look, but it will need to cook longer

·         You can use your favorite brand of mayo or even yogurt
 
        ·      Cooking time may vary due to oven temp and your preference in doneness.





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