I’ve met many cauliflower haters. And it’s mostly for the same reason: cauliflower is bland, mushy and doesn’t look appetizing…it’s just soooo boring!
Well, quite frankly, I wasn’t a huge fan of this pale cruciferous vegetable when I was younger. But as I embarking on my culinary adventures to try new foods and new recipes, I’ve learned to appreciate cauliflower much more.
Now I can say with confidence that cauliflower can be tasty too! Let me show you three ways:
Pair it with bold flavours. Combine cauliflower with strong-flavoured ingredients, the mild taste of the cauliflower will actually allow the stronger flavours to shine through and that will take away the blandness of cauliflower. For serious cauliflower haters, this can be an effective strategy to get them to try cauliflower. Try: Cauliflower Gratin – tender cauliflower baked with a beautifully baked, gooey cheese sauce, who can possibly resist!?
Puree it. Another sneaky way to serve cauliflower. Simply blend tender cauliflower with a touch of milk until smooth. It can be mixed into mashed potatoes ( or combined with any other mashed root veggies ) as a way to lighten up the dish. Or, use it as a substitute for grains and use it to highlight delicious sauces. Try: Tomato sauce with meatballs over pureed cauliflower – a lower-calorie option than pasta with an additional boost in fibber and vitamins and minerals.
Roast it. Roasting cauliflower florets at a high temperature until tender and golden brown is the ultimate way to extract the sweet and nutty flavours of this vegetable. With a good sprinkle of salt and fresh pepper, along with a generous splash of lemon juice, roasted cauliflower tastes amazing! Try: Garlic-Roasted Cauliflower (recipe below).
Cauliflower doesn’t have any obvious qualities that make people go crazy over it. But, if you just give it a chance, you may just discover that it’s better than you think! I highly recommend the Garlic-Roasted Cauliflower – it will completely change how you think of this vegetable from now on, seriously!
1 large head of cauliflower, trimmed and cut into small florets (smaller florets will cook faster and develop deeper flavours)
1 whole head of garlic
3 tablespoons olive oil
2 teaspoons salt
1 teaspoon fresh ground pepper
1 tablespoon lemon juice
1/4c minced fresh parsley, optional
Preheat oven to 450F.
While the oven is preheating, separate the garlic cloves. Give each clove a good smash with the end of your knife. This will help to release the oils and make it easier to peel the garlic. Cut large cloves into two lengthwise.
On a large baking sheet, toss together cauliflower, garlic, olive oil, salt and fresh ground pepper. Make sure the florets are well coated with oil and spread the mixture on single layer.
Roast 20 – 25 minutes, stirring once or twice in between. The cauliflower is ready when they become tender and golden brown.
Remove baking sheet from oven, add in lemon juice, and another good pinch of salt and pepper. Stir the mixture well once again and transfer the cauliflower into a large bowl. Garnish with parsley, if using, and serve immediately. Enjoy!