Two heads of cauliflower
1/4 cup of cold press olive oil
Salt and pepper.
Preheat oven to 500. Put rack to the lowest part in the oven.
Wash cauliflower. Oh, remove the leaves and the tough stalk!
Slice cauliflower through the core to make 2 inches thick steaks. There will be small little pieces that are going to fall off. They may not look like steaks. Roast them anyway.
You should have at least two steaks and the rest will be pieces. Brush those with olive oil and sprinkle it with salt and pepper as well.
Use a brush to spread olive oil on both side sides of cauliflower. Sprinkle both sides of salt and pepper.
Put the cauliflower steaks and little pieces on a rimmed cookie pan, wrap tightly with tinfoil. I prefer to use an aluminum pan. Not a nonstick. Aluminum pans seem to brown foods better.
Roast cauliflower for about five minutes. Take off the tinfoil. Roast for eight more minutes. Turn over the cauliflower steaks. Roast for eight minutes more.
If you’re if you’re like me, and you like your cauliflower firm to the bite, 16 +5 minutes is probably going to be way too long for you. Either way they should be brown on the bottom before you flip. Take them out of the oven when they are at the tenderness you like.
Take the fresh Chermoula sauce you just made on the processor and spread on top of all the pieces. Stab the cauliflower with your fork, place piece in your mouth. YUM. Enjoy!
Chermoula Sauce
– One cup fresh cilantro leaves
1/4 cup cold press, extra-virgin olive oil
3 tablespoons of lemon juice
Three garlic cloves minced
1/2 teaspoon ground cumin,
1/2 teaspoon paprika,
18 teaspoon of cayenne pepper
Two shakes Tabasco sauce
Salt and pepper
Pulse all ingredients in a food processor smooth. Seasoning with salt and pepper to taste. Refrigerate for up to 24 hours.
From America’s Test Kitchen
I’m sorry, but there is no better vegetable than cauliflower roasted with chimola sauce. So good. I like my cauliflower firm to the bite.
1 Comment
Artichoke is better