The Accidental Locavore’s friend Cozy had this as an appetizer in New Orleans and fell in love! You will, too, as it’s super-simple to make and roasting brings out the sweetness of the cauliflower (not to mention how cool it looks when you present it). One smallish head of cauliflower feeds 4 and the whole thing takes about an hour, mostly roasting time.
The verdict: this is one of those no-fail dishes! That being said, the better your ingredients, the tastier this will be. While it’s delicious on its own, a sprinkle of lemon and some cumin, or a dash of hot sauce might be interesting. The Locavore dehydrated some sriracha recently (more about that later) and that sprinkled on top would be worth a shot. Since it’s grilling season, par-boiling it and roasting on the grill seems like a no-brainer. What do you think?
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OK, did it on the grill this evening and everyone loved it. The slight char at the ends of the buds was great. I’m sure it’s good in the oven, but use your weber or equiv for a great roast. Yum.
Maybe easier? When I see the clock and go, “OMG! Dinner in 40!”, I put a trimmed cauli head in a small baking dish, cover the head in olive oil, sprinkle with sea salt, ground pepper and good paparika (cumin optional), put 3/4″ of water in the bottom of the dish, cover with aluminum foil and bake @350/30 min. No problem.
This looks terrific. I can definitely see this on my grill (next weekend!). The smoke (apple? cherry?) will add great flavor. Thanks for the idea.