Roasted Cauliflower
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.
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.
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.
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
Heat oil in small skillet until shimmering. Add garlic and ginger; cook until fragrant, about 1 min.
Reduce heat to med-low and add soy, mirin, vinegar, and water. Simmer until slightly syrupy, 4-6 min.
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
Heat oil in small skillet until shimmering. Add shallot and cook until softened, about 2 min.
Stir in curry powder and pepper flakes; cook until fragrant about 1 min.
Remove from heat and whisk in water, yogurt, lime juice, cilantro, and salt and pepper to taste.
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)