I love cauliflower. I steam it with a little butter and salt. I make cauliflower soup (I make an amazing one with farmer’s cheese on croutons, and Laura makes a great one with jalapenos). I especially love cauliflower roasted.
Orangette and the Barefoot Contessa both have recipes for roasted cauliflower and it couldn’t be easier. It’s almost more of a technique than a recipe.
Pre-heat oven to 350F. Take a head of cauliflower.
Chop it into florets and toss with olive oil, salt and pepper. Bake for 30-45 min (it really depends on how small you cut the cauliflower) until you can easily pierce the cauliflower with a fork.
Toss with a handful of grated or grumbled cheese (Parmesan, Pecarino Romano, goat cheese, blue cheese…whatever you like) and bake for another 5 min.
It’s great. Although before you stir in the cheese check that anyone else you are dining with like it.
I used blue cheese, leftover from Spanish night, and Parmesan. When Pat first tried a bite, he gagged. Apparently he’s not a fan of blue cheese.
That’s ok, more for me.