Kenji’s Roasted Cauliflower.
Kenji Lopez-Alt may be a bit of a trickster, but Kenji’s Roasted Cauliflower is solid. The key is to cut the head of cauliflower into large chunks and roast at high heat so it is crispy on the outside, tender in the middle. Makes 4-6 servings.
Ingredients:
1 head cauliflower
Extra virgin olive oil
Salt and pepper to taste
Kenji’s roasted cauliflower salad with pine nuts and raisins.
Method: preheat oven to 500 degrees. Cut the head of cauliflower into large chunks, each of which would make a very generous mouthful on the end of a form. Toss with olive oil and salt and pepper to taste. Distribute the pieces on a sheet pan in one layer so they are not touching one another. Roast for 20 minutes or until the tops are nicely crisped and brown, then turn over and roast another 20 minutes. Serve as-is as a side dish, or add other ingredients and spices as desired for a hot or cold dish such as Kenji’s cauliflower salad with pine nuts and raisins.
