Caramelized and concentrated into slightly crisp nuggets, roasting gives cauliflower a new personality. Granted, it loses its pearly white complexion, but the payback is in the flavor.
This vegetable roast reheats well, becomes a salad when served at room temperature and dressed with lemon and olives, and several pieces top a puréed cauliflower soup.
Ingredients
1 large cauliflower and its greens, broken into florets and sliced 1/4-inch thick
2 medium onions, cut into thin slivers
2 large cloves garlic, thin sliced
6 fresh sage leaves
1 3-inch branch fresh rosemary
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and fresh-ground black pepper to taste
Instructions
1. Preheat oven to 425 degree F.
2. In a large bowl, combine all the ingredients.
3. Season to taste with the salt and pepper.
4. Spread them out on a large shallow roasting pan (a half-sheet pan is ideal).
5. Roast the cauliflower, turning occasionally, 45 minutes to an hour, or until cauliflower is tender when pierced and golden brown.
Copyright 2007 by Lynne Rossetto Kasper
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