When I introduced our offset basting tasting saucing spoons, we showed clips of my basting roast cauliflower (above, photo by Donna Turner Ruhlman), numerous people asked me how to I cooked the caulflower. And just today, Ted Allen said in an email he'd roasted plenty of cauliflower but never thought to do it whole, loved the presentation it would make. Indeed, it can be roasted cut or whole. Cut cauliflower cooks faster and there's a lot more surface that gets browned (it's what I do when I forget to start the whole cauliflower in time). But cooking it whole is easier, and it looks so cool while it's roasting and does make a tantalizing presentation at the table. Either way, roasted cauliflower is a great dish, either as a side dish to a bigger meal ...
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