"Books are the quietest and most constant of friends; they are the most accessible and wisest of counselors, and the most patient of teachers." ~ Charles W. Eliot
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"This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!" ~ Julia Child
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"She is too fond of books, and it has turned her brain." ~ Louisa May Alcott

Sunday, April 15, 2012

Roasted cauliflower

I found this recipe online but tweaked it to make it my own. It turned out to be a great substitute for potatoes but also a delicious accompaniment for an Asian tinted meal.


Roasted cauliflower
Cut up a head of cauliflower and tear into small flowerlets. In a large bowl, mix 1/2 cup of olive oil with freshly ground salt and pepper, a tiny bit of ground dried garlic and a little ground shitake and chili pepper flakes mix. You can also just use ground chili pepper flakes if you have that on hand. Toss in your cauliflower and coat well with the spiced oil. Transfer to a cookie sheet. I covered mine in baking parchment for easier cleanup. Place in a 400F/200F oven for at least about an hour. The flowerlets should start to color nicely and become soft.


I served my roasted cauliflower with a kebab stick of Indonesian style pork tenderloin with peanut sauce and a small salad with red beets.


Before I served the cauliflower I poured some sweet chilli sauce over the cauliflower. It gave the vegetable an extra special kick without being too hot. It is already on the list of becoming a regular recipe on our table. I would even serve this as an appetizer or food for with drinks in the evening.


Bon appitit or eet smakelijk!
Heidi

6 comments:

Patricia said...

That sounds SOOO delicious Heidi. Must give it a try. P

Rosie said...

What a super recipe. Cauliflower is one of my favourite vegetables and we often eat it - usually as Cauliflower cheese and sometimes in vegetable curry:)

Suko said...

I have roasted broccoli with olive oil and spices many times, but never thought to roast cauliflower. Does it really take an hour? That seems a bit long to me (or maybe my oven is too hot). Nice idea, especially served with the sweet chilli sauce.

Vera said...

Hi Heidi, we make this a lot too...but use olive oil and cumin. That is really tasty as well. Love the idea of the sweet chili sauce...will have to try that!

jillyヅ said...

This does look good and of course Mr. Wonderful loves anything with a bit of a kick.

blessings, jilly

Yesteryear Embroideries said...

Hi, I found your comment on my cooking blog, My Country Kitchen and wanted to stop by to say hello. I love cauliflower and this recipe sounds wonderful. Thanks for sharing.