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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From the bottom of my heart..............
