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Old 05-05-2011, 08:56 AM   #1
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ISO help/tips w/roasted cauliflower

how do you make it? so it tastes really good

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Old 05-05-2011, 09:08 AM   #2
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I bake a pan of roasted vegetables at least once a week. (Fingerling potatoes, carrots, onion, cauliflower and broccoli.)

I toss them with olive oil and a liberal sprinkling of Italian seasoning mix (in the shaker container), and roast at 400 degrees for 45 minutes to 1 hour, testing the carrots for tenderness. Carrots are the longest cooking of the vegetables, so when they are done, so is everything else.
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Old 05-05-2011, 09:08 AM   #3
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I like to keep it simple. I preheat the oven to 500. I drizzle the cauliflower with olive oil and sprinkle with salt then toss to combine. Roast until they get some good color, storing occasionally.
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Old 05-05-2011, 09:34 AM   #4
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What they said, combined, only my seasoning of choice has been herbs de provence lately. Sometimes a little lemon juice when they are done, sometimes not. I don't time them, I go by color.
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Old 05-05-2011, 09:59 AM   #5
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i made cauliflower last nite , i have baked whole thing drizzled in olive oil, it made a mess, had steam coming out of the oven, swiched baking pans,it didnt finish cooking because couldn't deal with it, i baked whole thing in one piece

i also put some lemon and olive oil

i am not sure where it went wrong but it made a mess and didn't come out.....

please help!
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Old 05-05-2011, 10:03 AM   #6
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Try cutting it up into bite sized pieces first. I think that was your problem.
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Old 05-05-2011, 10:07 AM   #7
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Quote:
Originally Posted by GB View Post
Try cutting it up into bite sized pieces first. I think that was your problem.
thanks! i was thinking same like you suggested.
it's just such a shame such good & healthy vegetable i made, went to waste!
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Old 05-05-2011, 11:35 AM   #8
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I know it's possible to roast romanesco broccoli heads whole, which are more dense than normal broccoli, like cauliflower. I have a friend who swears by it. I would think if it worked than roasting a full head of cauliflower would be possible. Maybe your temp was to high? He roasts his at 350 and theyalways take at least 45 minutes. I'm sure roasting it in pieces is much easier and faster. He just says that it tastes better and is juicier if you keep it whole. Never gotten around to trying it myself.
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Old 05-05-2011, 11:40 AM   #9
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I like to do it on the grill:
Cut the head into 4 big pieces, rub or spray with olive oil.
Toss on grill, let get nicely charred (to taste) on each side.
Remove from grill, cut into smaller pieces. Make a foil pouch, add some
butter (generously), a bit of seasoning salt, nutmeg. And garlic, lots of garlic!
Close up, put back on grill for half an hour or till tender on indirect heat. Turn occasionally.
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Old 05-05-2011, 12:03 PM   #10
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I know that's not what you asked but you can make a pretty good mashed potoato substitute with steamed or boiled cauliflower. I prefer the steamed, not so much water gets in it. And if just the mashed cauliflower doesn't go over well, you can always add a potato or 2. Hint, you probably won't need as much butter and whatever liquid you use (milk, evap milk, chix broth) as you do with potatos. I actually like the mashed cauliflower as much if not more than mashed potatos cause they are so heavy lately. My taste buds seem to have a mind of their own the last couple weeks or so, don't want anything too heavy or slighest bit greasy.
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