Sunday, October 03, 2010

Roasted Cauliflower

Cauliflower is a wonderful vegetable & it is so underused. Here is a great, easy, tasty recipe

Slice 2 heads of cauliflower into cross sections & clean. Layer them into one large roasting dish or 2 medium size ones. The point is that you don't want to crowd the pan. This will ensure that there is nice caramelization on the vegetable. Add 6 cloves of skinned garlic, drizzle with olive oil, sprinkle with salt & pepper. Roast in a preheated 405 degree oven until browned around the edges.

While that's roasting pour a 32 oz container of vegetable stock (either homemade or Whole Foods brand is my preference) into a medium size dutch oven. Add approximately a tablespoon of fresh thyme. I don't really measure I just strip leaves & throw them in. Warm that through. When the cauliflower is done add that to the pot & simmer for 10 minutes. Once the vegetable is soft puree that with a hand held blender or add in batches to a traditional blender. At this point you will have a puree like consistency. If that is your preferred texture than check for seasoning & adjust. If you prefer a less thick consistency then add more stock & season to taste.


Alyce said...

Sounds wonderful! I've always done rosemary with roasted cauliflower, but fresh thyme sounds good too. Can't wait to try this; Tom loves cauliflower!

Samantha Dugan said...

Doing this as soon as the weather allows

Michael Hughes said...

Alyce-let me know how you like it

Sam-now you know how I felt.....for 5 months! Hope the heat breaks for you soon.

Petya Kirilova-Grady said...

i am trying this recipe tonight. i'm substituting rosemary for thyme (thanks, alyce) and skipping the puree part. serving as a side-dish to our super-sophisticated grilled-cheese-and-tomato-soup dinner!