Delicious Discovery for Cauliflower

Inspired by the "Cauliflower steaks" recipe from a Bon Apetit magazine, tonight we seared Cauliflower on a cast iron griddle, essentially Cauliflower a la Plancha. Preheat oven to 400f. Slice a head of Cauliflower into 1/2 inch "steaks". Then heat up a griddle, spread some olive oil on it, heat until it sizzles water and place the cauliflower steaks on it. Salt and pepper them and sear about 2 minutes each side until slightly browned. Then put the whole thing into the oven and roast about 10-12 minutes to taste. Delicious! We served it with an olive-truffle-almond butter, but you could easily grace it with a lemon sauce or a marinara sauce, or something involving mushrooms and cream.

I agree that cauliflower "scorched" has a fabulous flavor. We have done something similar, cutting a whole head into thick flat slices and broiling in the oven. A good variation is a Todd English ("Olives") recipe for a whole head of cauliflower, drizzled with honey and seasonings and baked in a hot oven.

http://www.ouichefnetwork.com/oui_chef/ ... pices.html

Haven't tried the Todd English recipe, but sounds good.

We roast cauliflower all the time. I've often wondered if cauliflower florets would lend themselves to caramelization similar to the French prep for skillet sautéed broccoli, but have never tried it. Anyone?

Yes, cauliflower caramelizes given the chance, and in the Todd English recipe adding the honey is kind of a "cheat" to make sure you get as much as possible of that nice dark brown tasty stuff...

We roast cauliflower florets in the oven, coated with EVOO, some granulated garlic and turmeric. It does indeed caramelize, tastes great, and is one of our favorite side dishes.

Roasted then dressed with garlic, olive oli, hot pepper flakes and parsley it makes a terrific sauce for pasta- especially orrichietti- pass the grated Romano and black pepper

Roasted then dressed with garlic, olive oli, hot pepper flakes and parsley it makes a terrific sauce for pasta- especially orrichietti- pass the grated Romano and black pepper

Yes, roasted cauliflower is also a big addition to pasta for us, and often with orecchiette and romano. How funny!

Grated cauliflower makes great "risotto".

rwj

I definitely can see using roasted cauliflower - added at the end for a risotto. ? perhaps a bit of truffle/ truffle oil. I will think of this the next time I have cauliflower. Thanks

[Jenise]

@Hoke, confirming what others said: Yes. I usually oven roast vs. skillet, and then toss with a light bechamel for a fabulous accompaniament to rack of lamb.

Cowboy--risotto? Interesting, must try!

And Christian: Haven't seen the mag, and have never treated cauliflower in that way but can't wait to do so. Thanks for posting.