by Tiffany Ludwig
Warming up the kitchen sounds pretty good right about now here in NYC! These cool days call for roasted veggies, soups and cozy nights. If you already like cauliflower you’ll love the deep, sweet flavors of this recipe. If you’re not yet a fan, this might make you one. When roasted cauliflower crisps up it becomes something that can easily bridge between a snack and a savory side dish. Enjoy
by Tiffany Ludwig
1 medium head of cauliflower
1 to 2 teaspoons kosher salt
fresh ground pepper, to taste
4 tablespoons Zabar's olive oil
Preheat oven to 400 degrees F.
Prepare cauliflower by removing any outer green leaves from the stem. Turn the cauliflower upside down and with a sharp paring knife cut the florets from the central stem at an angle moving slowly around the cauliflower.
If any of the florets are larger than bite size, slice them length-wise. This will provide long stem pieces at the end of each floret, which is ideal. Try to make evenly sized florets.
Place in a large bowl and submerge in a bath of water. Replace water 2-3 times to thoroughly wash the florets.
Steam the cauliflower in a large pot with a steaming basket for 3-5 minutes. Check it frequently, it should just give when pierced with a fork, do not cook it until fully cooked. Alternatively, if you don't have a steaming basket just par-boil it in a large pot of water.
Spread the hot cauliflower onto a baking sheet. Liberally apply olive oil to coat, sprinkle on salt and pepper. Flip and mix using a spatula until evenly coated. Position cauliflower pieces with flat sides down and not overlapping - this will give the edges a nice golden crispness.
Roast in oven for 20-30 minutes until tender and browning around edges.