So my parents drove down to visit me this month and when they left their condo, I got all their leftover perishable items. For reasons unbeknownst to me, one of these items was a still-packaged head of cauliflower (something neither of my parents would eat, let alone buy).
I think I’ve had raw cauliflower on a veggie plate maybe 2-3 times in my life. But I really don’t like to waste food and I knew there had to be some way to cook this weird vegetable, so for my oddest adventure in cooking thus far, I give you Roasted Cauliflower!
This dish turned out a LOT better than I thought it would. However, the recipe I cited uses way too much salt. Next time I will use half that amount. Otherwise, pretty damn good for a vegetable. I served this with blackened sheepshead that my dad caught off the west cost of Florida.
When you cut up a raw head of cauliflower, it seems like you have a lot of food. But beware – cooking it yields 3-4 small servings.
There are several spice suggestions in the recipe I used. I decided on the panch puran & nutmeg variety. I had never tried panch puran (a Bengali spice) before and it sounded good. After a trip to an Indian Market and 29 minutes in the oven I had a new, tasty way to eat cauliflower.