French Chic & Slim
|| 12 February 2017
Peanut & Spice Roasted Cauliflower
I had been experimenting with a recipe for roasted cauliflower. My efforts were inspired by a particularly beautiful head of cauliflower I bought. I had long intended to try roasting a whole head of cauliflower instead of cutting into flowerettes and steaming or eating raw.
I used a recipe on AllRecipes I found. The chief change I made was that in place of the 1/4 cup butter I used 1/4 cup plain peanut butter because I wanted a nutty flavor. Because I love garlic, I increased the garlic from 1 clove to 3.
On one experimental trial, I substituted 1/4 cup of tahini for the butter. But I did not find results as tasty as with the peanut butter. If you cannot serve the roasted cauliflower soon after taking it from the oven, you should remove the foil. When my cauliflower sat under the foil for almost an hour, the cauliflower continued cooking with the retained heat and became mushy. The taste was not as good as when the cauliflower was well-cooked, but still firm.
What you don’t eat at one meal reheats well the next day — and the next. Though beyond that you would want to freeze for later. With some sautéed onions and some chicken broth, the leftover roasted cauliflower made a lovely puree of cauliflower soup. This roasted recipe has become my favorite way to prepare cauliflower.
image: head of cauliflower roasted whole in Anne's kitchen
be chic, stay slim — Anne Barone