I love how sweet cauliflower gets when it’s roasted. Quite a different taste from a flowerette on a crudite platter. I’m not a fan of this vegetable in its raw form. It’s as if it’s not even the same vegetable, I don’t care how much dip you swirl it through. But when it’s cooked, it is delicious. Cauliflower can be used in a variety of ways and if you are a fan of mashed potatoes but not the calories, try this recipe. This is a perfect companion to my Brisket with Carmelized Onion & Marsala Sauce. But it would be great with just about anything from Pan-Fried Chicken Cutlets to burgers.
- 1 head cauliflower
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- 1 1/2 cups chicken broth
- 1/4 teaspoon salt
- Black pepper
- Parmesan cheese
Separate the cauliflower into small flowerettes (see Macaroni and Cauliflower Soup). Spread on a baking sheet.
Drizzle with olive oil, season with salt and pepper and toss well.
Roast in 350* oven for approx. 45 minutes. Cauliflower should be lightly golden and tender.
Transfer to a blender. Add chicken broth, salt and a few grinds of black pepper. Blend until desired consistency.
Season with salt and pepper to taste.
A few shavings of Parmesan complete this simply satisfying side dish.