As you know, this week I'm on the road helping my daughter, Allison, move from Dallas to LA. So I'm taking the opportunity to share some fantastic recipes celebrating both cruciferous veggies and potatoes from around the blogsphere!
Here is a fantastic recipe from Sylive Shirazi that caught my attention a few weeks ago while I was visiting her blog Gourmande in the Kitchen. Many of you also know that cauliflower is one of my least favorite veggies. So when I find one I like it's pretty safe for me to assume that most everyone is bound to find it really delicious! Unlike me Sylvie loves the stuff and she has really elevated it to new heights! Remember, on Monday's post I mentioned that roasting can really enhance the flavor of cruciferous veggies? Well, this is a clear example!
Now I love cauliflower, but I understand that it seldom receives a warm reception and that it will regrettably never be the sweetheart of the vegetable world. Although I will eagerly eat it raw, steamed or puréed, it’s just not something that a lot of people get excited about.
So how do you transform this often overlooked, if not loathed, vegetable into something worth getting excited about?
No, you don’t have to drown it in a mound of cheese sauce (although I have to admit it’s quite delicious that way as well) – you roast it.
While roasting may not be the first preparation method that comes to mind when cooking cauliflower, it is so simple and the results so reassuringly sweet and tender, that it might just become your new go-to method.
Roasting cauliflower brings out its inherent sweetness and unearths a subtle nuttiness.
I like to slice my cauliflower straight down from the top into thick slabs. I then toss the resulting slices, like branches of coral, with olive oil and sprinkle with a pinch of salt and pepper before sliding them into a hot oven.
Browning occurs where the flat surface of the slices comes into contact with the heat of the sheet pan, coaxing out all those delightful sweet nutty flavors.
Here’s where those marinated olives with thyme and rosemary I was talking about the other day come into the picture.
Still hot, the cauliflower is gently tossed with the olive mixture and the two are left to meld under the heat of the oven for just a while longer, roasting until the cauliflower is fork tender, accented by a few hints of golden brown crispiness here and there.
Once out of the oven the cauliflower and olive mixture is punctuated by a briny dose of capers as I hover impatiently nearby waiting for it to cool enough to pick at a few pieces. Top it with a shower of vibrant chopped parsley and a handful of toasted walnuts and it’s ready to devour.
Sweet, nutty, salty and creamy this dish equally good as an appetizer or a side.