Cauliflowers are plentiful and cheap and tasty at the moment having been growing through the winter months. It is always a little bit surprising to cut back the dark green outer leaves and reveal the creamy white flower head inside.
Of course, traditionally cauliflower is broken into florets and steamed and smothered in a rich cheesy sauce before whacking under the grill, but sometimes the sauce making involved is just a bit too faffy and cornflour based sauces can be a bit cloying.
This recipe offers a quick and simple alternative to steaming that is really tasty and opens up a whole range of variations...
For an Asian style dish - Replace the oil with sesame oil and the salt with shoyu soy sauce. Sprinkle a tablespoon of sesame seeds into the bag as you toss the cauliflower.
If your roasting tin is large enough you could roast other vegetables at the same time - mushrooms, garlic, onion wedges, halved tomatoes - but make sure they've got plenty of room.
If you still hanker for a bit of cheese with your cauliflower, take it out of the oven after 15 - 18 minutes or so and sprinkle with grated cheddar or parmesan - or a mixture and then pop back into the oven to finish off.blog comments powered by Disqus