Prep 10 mins
Cook 1 hr
This is based on the recipe by Bob Blumer from the "Surreal Gourmet Bites" cookbook. This simple caramelization method transforms this much maligned veggie into a knock-your-socks-off side dish or sweet snack that you won't be able to get enough of!
- 1 head cauliflower or 1 head equal amount of pre-cut commercially prepped cauliflower
- 4 tablespoons olive oil
- 1 teaspoon salt, to taste
- Preheat oven to 425 degrees.
- Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.
- In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
- Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.
- (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste).
- Serve immediately and enjoy!
- Where I got it: I originally heard about this recipe at Gail's Recipe Swap, where Josh posted it and many folks tried and loved it.
Let me preface this review by saying I normally hate cauliflower. I've never served it to my kids, and this is the first time in 16 years of marriage that I've made it for my DH.
That said, if it were only me ranking this, I'd give 5 stars. DH said 3, one DS said 4, the others weren't sold on it. I cut them into small bites - definitely smaller than ping pong balls - and let them go the full hour. I also liked the very small (burnt?) pieces that were crunchy. I like that the small pieces lost their texture (which is a big problem I have with cauliflower), and had the dark, roasted flavor. I also salted after roasting - in addition to the salt in the oil. I tried without, and it definitely needed it - and I don't usually salt food.
Be warned - they shrink A LOT! Started out with a very full pan, ended up with less than half when they were done. So have I extracted any bit of nutrition by cutting them small and baking till dark and mostly crunchy? Possibly, but I hope not. I can definitely see me making this again for myself. And I can guarantee this is the only way cauliflower will be served in our house. Yum!
Delicious! I was scared they were burnt, but they tasted delicious. Next time I will reduce the cooking time a bit, and reduce the amount of salt....maybe just adding it at serving. But I have been reducing salt in my diet and am probably overly sensitive. I agree with earlier posters....do not cut the cauliflower into small sizes.....maybe a little larger than ping pong balls.....they really shrink up! The smaller ones dry up. Made for Best of 2010 Tag game! Congrats on being a Best of 2010 Recipe!!! Thanks for sharing.
Like others have posted, I over-coked mine. They still tasted great and I will repost after I make it again. My kids even eat them without complaint (a major victory in our house). One tip for those who are making this for the first time...... do not cut the florets too small. The long cook time will soften the bigger pieces and if they are too small they will dry out..