Cauliflower is such a versatile vegetable. You can grill it, steam it, roast it, purée it, sautte it, make steaks with it, soups, stocks, steaks, oh my.
Sorry. Little bit of Bubba Gump there.
Outside of the emerging vegetable movement in some innovative restaurants these days, cauliflower has been relegated to icky status. Over steamed, farty smelling cauliflower mixed in with some sorry ass carrots and onions.
No wonder so many people think they don’t like it.
Try this on for size.
- One head cauliflower. (Does your store have Purple?!)
- One lemon
- One half handful of almonds
- Sea salt
- Cracked black pepper
- Olive oil
Turn the oven on 425.
Break down the cauliflower into small sized pieces and toss them in a large bowl. The more uniform the chunks the better. The florets are where the money is at so focus your efforts on them. When that’s finished either set aside the stalks for vegetable stock or (sorry grandpa) throw them away. (But you can make soup with that!) I know Pepe I know. Sorry.
Roughly chop up the almonds so that they are in halves and quarters. When that’s finished skin the lemon and chop into chunks. Swirl the olive oil over the mixture a couple times and give it a layer of salt and pepper. Mix it good, get it on a baking sheet and place it in the oven. The more single layer the pile the more yummy caramelization you’ll get.
I set a timer for 20 minutes and mix it up. Set another timer for 15 minutes and keep your eye on it. More accurately your nose. It will smell done when it’s done.
Poke a fork in a thick floret and see if it falls off. Ideally many of the tips have begun to caramelize and the stalks are just a hair al dente.
Serve and eat. Rejoice at cauliflower’s comeback.