Give cauliflower another chance

By • September 28, 2009 • 6 Comments

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Author Notes: I did not know that cauliflower could actually be tasty. I never ate this vegetable flower in any other way than cooked or steamed and like that it needs a lot of cheese sauce to make it something edible. Best I had, was left over cauliflower with cheese and breadcrumbs in the oven. I gave up on this vegetable, also because it is so big and without a freezer you end up eating this not too tasty dish to many days in a row. This all belongs to the past… recently I buy cauliflower happily in any size and consume it even more readily. So if you have had similar experiences, I would say: give cauliflower another chance, it can really be a very tasty flower. Here comes the trick: bake it in the oven! Because of this technique the cauliflower gets a nutty flavor which is irresistible together with garlic. Janneke Verheij

Serves 2/3

  • 1/2 cauliflower (1 pound)
  • 1 teaspoon garlic powder
  • drizzle of sun flower oil
  • 1 small stock cube
  1. Preheat the oven to 200C/390F. Cut the cauliflower in small roses and dispatch them on a baking tray. Drizzle generously with oil and sprinkle with garlic powder so all the roses have a very thin garlic layer.
  2. Now take a stock cube between your fingers and squeeze it to dust, make sure there are no big chunks, they are not tasty. Sprinkle the stock cube over the cauliflower and toss everything together.
  3. Bake in the oven until soft and nicely colored.
Jump to Comments (6)

Tags: Easy, fast, savory, tasty

Comments (6) Questions (0)

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Myrfood

about 5 years ago Myrite

I love cauliflower roasted in the oven until the tips get crispy!!

Myrfood

about 5 years ago Myrite

I love cauliflower roasted in the oven until the tips get crispy!!

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about 5 years ago tracett

I make a similar recipe, but I cook it until it is a bit crunchy and starting to brown (cauliflower popcorn). I love to make it for guests who are always shocked and delighted by it; someone always asks for the recipe.

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about 5 years ago tracett

I make a similar recipe, but I cook it until it is a bit crunchy and starting to brown (cauliflower popcorn). I love to make it for guests who are always shocked and delighted by it; someone always asks for the recipe.

No_cuisinart_needed_

about 5 years ago obrndeb

sounds a lot like the way I love it, I simply toss with oil, S&P, whole garlic cloves (leave the skin on) roast till crisp tender with brown spots; squeeze out roasted garlic if desired

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about 5 years ago Janneke Verheij

hmm also sounds like a nice version. I use garlic powder because I like the way it sticks to all the roses and the stock cube is just a more flavorable version on salt. But I'm going to try your version as well, any recipe with roasted garlic is welcome in my kitchen and there is a huge cauliflower waiting for me...