Tuesday, June 27, 2017
The real problem became obvious when I was looking it up in the Bible. Until recently, the only way anyone prepared it was steamed. I do like my broccoli on the mushy side, but I guess not cauliflower. It must be similar to my yes eggplant/ no zucchini issue.
Nowadays, you can get it roasted, riced, mashed, and several other creative ways. On a whim, I decided to buy a head and add half of it to some pasta primavera-ish thing I was going to make with pesto. Everything tastes good doused in pesto, so I figured I was safe.
So the big question is, did I like it? It was ok. I think I cooked it too long. It kind of tasted like Brussels sprouts that had been steamed too long. I'm the weird kid who liked Brussels sprouts, so this wasn't all bad. Kind of a cabbage-ey note, but not in the stinky feet category. I still have half the head, so I'll try something else with it in a few days.
2 cloves garlic, minced
2 Tb olive oil
salt and pepper
1. Preheat oven to 400º. Cut head in quarters to make it easier to remove the core. Cut the florets into bite sized pieces.
2. In a bowl, toss together florets, garlic, and olive oil. Spread in a single layer on a rimmed baking sheet. Dust with salt and pepper
3. Roast 20-25 minutes, until lightly browned and can be pierced easily with a fork. Use a spatula to loosen a piece and check underneath. It should be browned but not burnt.
4. Serve hot as a side or cold in salads or as a crudité.
Difficulty rating π