My early relationship with cauliflower was bleh. I’d only eaten it raw, on a veggie tray with a big bowl of ranch dip. The last lonely choice, after the carrots and celery were long gone, texture grainy, flavor odd. The awkward, pale white girl alone in the corner of the dance hall. Oops, we’re talking food, not my prom. Fast forward years later to a night at my favorite Austin sushi joint, Uchi. The wait is often insane, and always very well worth every second. To appease hungry guests, Uchi serves little tastes from the kitchen. A tray of simple golden-roasted, salty, olive-oily cauliflower came by, and I reluctantly popped a piece into my mouth. Oh, wow. Cauliflower?! Sexy! Who knew? When roasted, the texture is silky, the flavor buttery and nutty. I immediately worked to replicate the dish in my own kitchen, and think you’ll like the results. I’ve served it to my kids, had them close their eyes and imagine popcorn, and they both ate one bite without gagging or spitting it out. Victory!
Ingredients:
- 1 bunch cauliflower
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Technique:
Preheat your oven to 450 degrees. Using a small knife, remove the outer green leaves of the cauliflower bunch, and cut the white florets off of the stem. Wash the florets, and drain/pat them dry with a clean dish towel. Line a large rimmed baking sheet with aluminum foil, and spread the florets in a single layer over it. Drizzle the florets with the olive oil, and roast them in the oven for 25 minutes. The cauliflower will be covered with golden brown spots when it’s perfect. Remove from the oven, and sprinkle the salt over the florets, scooping them around on the pan with a spatula to evenly coat them with the salt and olive oil. Dig in!
Cheryl’s Tips:
I recommend doubling this recipe. The leftovers reheat beautifully, and can be used again in a delightful pasta recipe. Yeah. That’s a teaser. The delightful pasta recipe will be coming to you soon, on this very blog. You just take a nice, deep breath… and wait for it.
Here’s to Sanity and Sushi,
Cheryl
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