Wednesday, February 14, 2007
A word about this delectable dish. I first encountered the idea in an article in Cook's Illustrated. The author asked, "why does anyone boil cauliflower?" Good question! She suggested instead a fairly elaborate roasting procedure, involving a particular method of cutting, a small amount of olive oil, and a three-stage roasting process (involving foil). I tried it several times, and indeed she is right: roasting makes cauliflower irresistable. However, after some more experimentation, I offer this alternative method: separate the cauliflower into its constituent florets and toss them with lots of olive oil and kosher salt. Dump them in a nice heavy roasting pan and pop them into a 400 degree oven for about an hour (stir once half way through, if you think about it). The cauliflower will emerge sizzling, with a mahogany patina where it touched the pan, and so good I dare you not to finish it right then and there. I myself ate an entire head last night.