Tuesday, November 9, 2010

how does roasted cauliflower & garlic sound?

i love cauliflower...it is one of those so-very-versatile vegetables that are delicious steamed, roasted, pureed, mashed, in soups, stews, pastas, gratins....and i could go on and on. cauliflowers are part of the brassicas group of plants which include brussels sprouts, mustard, cabbage, collards, bok choy, kale, cauliflower, broccoli, and turnip to name a few.

it is brassicas week at fall fest...so the perfect time to review some of my previous posts featuring brussels sprouts, kale & turnips...and to share my "secret weapon" for cauliflower. as i said, i adore cauliflower, but i find many people who think they dislike this vegetable. i say "think" they dislike because once they taste the dish i am going to share with you they become cauliflower aficionados...even kids! really...
photo courtesy fdp

i did a bit of research to find the health benefits for cauliflower. i knew it was good for you...but am surprised at the number of nutrients provided. here is what i learned courtesy of oohoi.com"Cauliflower is a member of the 'white' family in terms of fruits and vegetables. Included in this group are other natural foods such as bananas, mushrooms, onions, and garlic. Cauliflower contains allicin, which can improve heart health and reduce the risk of strokes, and selenium, a chemical that works well with Vitamin C to strengthen the immune system. Cauliflower can also help to maintain a healthy cholesterol level.

Folate is also found in cauliflower, which is a B vitamin that is needed for cell growth and replication. For this reason, it is often recommended that women who are pregnant or may become pregnant eat significant amounts of cauliflower in order to help their unborn children develop properly.

Of course, cauliflower is an excellent source of fiber, which helps to improve colon health and can even help prevent cancer. And, most recently, it has been discovered that cauliflower, as well as other cruciferous vegetables, such as brussel sprouts and cabbage, contain indole-3-carbinol, a substance that can affect the metabolism of estrogen in the body, and prevent breast and other female cancers." photo courtesy fdp

so, now it is time to introduce you to the most simple, easy and delicious way to serve cauliflower...slow roasted with tons of garlic. the roasting turns the vegetables deep brown, caramelized and incredibly sweet. i first made this years ago and when the pan came out of the oven we descended on the finished dish...ate every bite literally from the pan...did not even wait to serve with dinner. try this...and you might want to consider doubling the recipe...you will want more.

roasted cauliflower & garlic

1 head organic cauliflower
1 head organic garlic, cloves separated and peeled
extra virgin olive oil
grey salt

preheat oven to 425 degrees. prepare cauliflower by first washing and removing leaves. (save for stir frys, soups or stock). cut off stem and then cut cauliflower in half lengthwise and then again into quarters. place one of the cut sides down on cutting board and...with the knife at an angle...cut off stem. repeat with remaining three pieces. break cauliflower into bite sized florets.

place prepared cauliflower on a rimmed baking sheet. run 4 passes of evoo bottle over pan and, using your hands, roll cauliflower in oil ensuring evenly covered. place in preheated oven for 30 minutes. remove from oven and add garlic and another 2 passes of e.v.o.o. stir and sprinkle salt over vegetables. return to pan and roast for another 30 minutes, stirring every 10 minutes or so, adding additional oil only if necessary. keep roasting until the cauliflower is deep brown and caramelized on all sides being careful not to let burn.

remove from oven, taste and adjust salt if needed. place in on a serving platter and pour all e.v.o.o from pan over vegetables. serve immediately.

now it is your turn to participate in fall fest. simply leave your brassicas tip or recipe or favorite links in the comments below, and then go visit the collaborators listed on the blog away to garden and do the same.

the cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. yes, copy and paste them everywhere! that way, they are likely to be seen by the widest audience. everyone benefits, and some pretty great dialog starts simmering.

always...much thanks to margaret roach and deb puchalla for coordinating fall fest 2010. as always...its been a blast.

best and happy cooking!

diane padoven
napa farmhouse 1885™"live a green life of style™ "
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1 comment:

Brett said...

My boys hate cauliflower! I will try your recipe and let you know if they like it. I think it looks delicious.