I never thought much of cauliflower. I've had it steamed and raw, and it always seems like a mediocre, dull vegetable.
But with this recipe, cauliflower has catapulted into one of my favorite vegetables. The cauliflower is roasted to perfection with olive oil, salt, and nutmeg. The nutmeg brings a subtly sweet, smoky flavor that is an unexpectedly delicious way to enhance the cauliflower's natural taste.
Try this recipe, and you just might join me in my conversion as a cauliflower lover!
Roasted Cauliflower (from The Food You Crave by Ellie Krieger)
1 head cauliflower (about 2 pounds), cut into florets
2 tablespoons extra virgin olive oil
1/4 tsp ground nutmeg
1/4 tsp salt
Preheat the oven to 350 degrees. Place the cauliflower in a 9x13 baking dish, toss with the oil and sprinkle with nutmeg and salt. Cover the dish and roast for 30 minutes. Remove the cover, stir and cook for another 30 to 45 minutes, until the cauliflower is tender and nicely browned, stirring occasionally.
2 tablespoons extra virgin olive oil
1/4 tsp ground nutmeg
1/4 tsp salt
Preheat the oven to 350 degrees. Place the cauliflower in a 9x13 baking dish, toss with the oil and sprinkle with nutmeg and salt. Cover the dish and roast for 30 minutes. Remove the cover, stir and cook for another 30 to 45 minutes, until the cauliflower is tender and nicely browned, stirring occasionally.
Best way I found, is to first steam it until half done and then sprinkle the marinatation (whatever that might be- you should try oliveoil-paprica-oregano-salt combo)and through down in grill mode
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