Friday, January 22, 2010

Carmalized Cauliflower with Salsa Verde

It's been a long time since I put up a recipe. I know because Mom called to ask if I had fallen off the face of the earth. Maybe. I've been cooking, just not posting. Which is too bad because this roasted cauliflower is F.A.N.T.A.S.T.I.C. and I haven't been meaning to deprive you of it.

I know what you're thinking. Roasted cauliflower? That sounds gross. That's what I thought, too, but after polishing off half a head, I had definitely changed my mind. Kevin even enjoyed it, and he hardly ever eats the food I cook.


Roasted Cauliflower
1 medium cauliflower
2-3 T olive oil
salt to taste

Salsa Verde
1 medium jalapeno, ribs and seeds removed
3 T finely chopped cilantro leaves
2 medium cloves garlic, minced with a pinch of salt
3 T fresh lime juice
4 T olive oil
salt to taste

Prepare the salsa verde first. In a medium bowl, whisk together the jalapeno, cilantro, garlic, lime juice, and olive oil. Add a pinch or two of salt to taste. Set aside at room temperature for at least 30 minutes, and up to an hour.

Preheat oven to 450 degrees. Wash and dry the cauliflower. Place it stem side down on a cutting board. Slice it vertically, top to bottom, in 1/4 inch slices. Most of it will be in crumbles and a few slices will stay intact. Put it into a large bowl and drizzle 2 T of oil on it. Use your hands to toss to coat the cauliflower. Add an extra T of oil if necessary to coat it all.

Spread it in a single layer on a sheet pan or two, you don't want it too crowded or it will steam instead of roast. Salt lightly.

Bake until it is tender, golden, and slightly brown in spots, around 20-30 minutes. Turn once with a spatula. Salt lightly again.

Serve hot or warm, with the salsa on the side for drizzling.

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