c i r k a

Roasted Cauliflower

  • 1 med cauliflower (about 2 lbs)
  • 1/4 cup extra virgin olive oil
  • Kosher salt
  • ground black pepper

  1. Adjust rack to lowest position and heat oven to 475 deg.

2. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so core and florets remain intact.

  1. Place wedges on on foil lined baking sheet. Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Gently rub to distribute oil and seasoning. Gently flip over and drizzle other side with remaining 2 Tbsp olive oil.
  2. Cover baking sheet tightly with aluminum foil and cook for 10 min. Remove foil and roast for 8-12 min until bottom is golden. Carefully flip pieces with spatula and cook 8-12 min longer until bottom is golden.
  3. Drizzle with olive oil or sauce and serve immediately.

Soy-Ginger Sauce with Scallion

  • 2 tsp vegetable oil
  • 2 med garlic cloves - minced (2 tsp)
  • 1 Tbsp minced fresh ginger
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • 1 Tbsp rice vinegar
  • 1/4 cup water
  • 1 tsp toasted sesame oil
  • 1 med scallion - white and light green parts sliced thin

  1. Heat oil in small skillet until shimmering. Add garlic and ginger; cook until fragrant, about 1 min.
  2. Reduce heat to med-low and add soy, mirin, vinegar, and water. Simmer until slightly syrupy, 4-6 min.
  3. Drizzle sauce over roasted cauliflower and garnish with scallions.

Curry-Yogurt Sauce with Cilantro

  • 1 Tbsp vegetable oil
  • 1 large shallot - minced (about 4 Tbsp)
  • 2 tsp curry powder
  • 1/4 tsp red pepper flakes
  • 1/3 cup water
  • 1/4 cup plain yogurt
  • 1 tsp lime juice
  • 2 Tbsp minced fresh cilantro leaves
  • salt and pepper

  1. Heat oil in small skillet until shimmering. Add shallot and cook until softened, about 2 min.
  2. Stir in curry powder and pepper flakes; cook until fragrant about 1 min.
  3. Remove from heat and whisk in water, yogurt, lime juice, cilantro, and salt and pepper to taste.
  4. Drizzle sauce over roasted cauliflower.

Serves: 4-6        Total cook time: 30-35 min.
Source: Cook's Illustrated Jan/Feb 2007

recipe/roastedcauliflower.txt ยท Last modified: 2011/12/11 04:25 (external edit)