I love the nutty taste of roasted cauli. Sometimes use olive oil, sometimes coconut and then add curry powder. Today I decided to parboil the flowerets for just 1-2 minutes and then roast. The last time I roasted cauliflower, it was well browned but didn't seem thoroughly cooked upon eating. So I decided to try the parboil method which is how I do brussel sprouts. Turned out perfectly! The flowerets disintegrate a bit more, but turn nice and brown using a cast iron pan in a 350' oven, totally tender, delicious. This method works really well on the cauli and brussel sprouts.
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