Thursday, September 24, 2009

Two Dudes & Some Cauliflower

cauli

Since my purchase of Two Dudes One Pan I have tried a few of the recipes from the book.

They all seem to be bursting with flavor and are pretty simple to prepare.

Me like this book.

Cauliflower is such a misunderstood vegetable in the U.S.
It's kind of ugly to begin with and it seems that the only way I ate it growing up was choking on it boiled, or with a cheese sauce.
Kill me now.

In Italy it seems to be a popular and highly respected vegetable.
The Italians know how to make me love this vegetable. For years I have been making a pasta sauce with pan roasted cauliflower, garlic, anchovies and golden raisins. I know it sounds weird, but it's so good. I throw some toasted bread crumbs on top and I am transported to Sicily.

Let's stick with today's recipe......I am day dreaming again.

During the winter months, I roast cauliflower weekly at 400F with just some kosher salt and olive oil. It becomes sweet and nutty.
Sort of like me.

Well, these 2 Dudes had a better idea, I guess that's why they published a cookbook, and I didn't.

They roasted the cauliflower florets the same way I do, but after taking the baking sheet out of the oven, threw in some capers, a dash of red pepper flakes and grated parmesan cheese.



This was a whole new ball of wax. We LOVED this! I am always looking for new ways to serve my cauliflower.

27 comments:

Kate said...

Sounds like a dressier way to serve up one of my favorite roasted vegetables! Thanks.

Julia said...

Ditto, ditto, ditto, everything you say about cauliflower, right down to the anchovies! Given how much I agree with this post, I imagine I will love this recipe too. Can't wait to try it.

VeggieGirl said...

Cauliflower is definitely underrated - I love it though!

Michele said...

Funny you posted this. Just last night I came across a recipe for cauliflower and asked my bf if he would eat it. He said no. Maybe i'll try it as a side dish first and then incorparate it into a main dish.

Patsyk said...

I soooo need to try this next time I roast cauliflower! I imagine it must really take the flavor up a notch!

Dana said...

I can eat a whole head of roasted cauliflower by myself but I think if I prepared it this way, I could eat two. It's one of those "why didn't I think of that?" recipes.

Pam said...

Yum! I love cauliflower but don't make it very much because my husband isn't a fan...this may make him change his mind.

The Japanese Redneck said...

I'm going to have to try roasting it. Guilty of the cheese sauce drenched cauliflower.

Will have to also check out that book.

Ramona

LaDue & Crew said...

Oh wow, this sounds amazing! I think I may even go out today and get that cookbook!

Ciao Chow Linda said...

That pasta sauce does sound weird, but I'll bet I'd like it - and the cauliflower recipe too. (although I too am guilty of cheese-drenched cauliflower)

My Carolina Kitchen said...

It's amazing how someone can take a simple idea and make it incredible. I normally tend to skip it as a vegetable, but this recipe might tempt me to give it a try. I need to get out of a rut sometimes.

Loved your comment "it becomes sweet and nutty. Sort of like me." You have a great sense of humor Stacy. I like that.
Sam

The Food Hunter said...

grat idea for cauliflower!

Jen_from_NJ said...

Growing up we always had boiled cauliflower with a white sauce - bleh! This sounds delicious. Thank you!

A Feast for the Eyes said...

You had me laughing at "Kill me now". How I remember hated my mother's boiled cauliflower.
I loooooooove roasted cauliflower. Brilliant idea on the red pepper flakes and the rest. You can be SURE this will be on my winter dinner plate, soon. I'm off to Amazon to check out that book. You've talked it up enough, that I'm totally intrigued.

Proud Italian Cook said...

I've been making roasted cauliflower with romano cheese and breadcrumbs for years, I'll need to throw in some capers next time! Back in the day I would dip each florets in egg then a breadcrumb mixture of grated cheese, fresh parsley, garlic, then fry them in olive oil. Aaah, those were the days!

Karen said...

That sure does look good!

StaceyEsq said...

Welcome home, Stacey! Thanks for the new cauliflower recipe -- beats Birds Eye frozen cauliflower with cheese sauce! (And no, I don't buy it.) And thanks for your kind wishes for my daughter on FB; she is doing very well!!

SarahB said...

Weekly roasted cauliflower. I love it.

kat said...

That is a good sounding way to do roasted cauliflower. We are big fans of the cauliflower in our house

Lori Lynn said...

That really does sound good. I have two cauliflowers in my fridge. One I am going to roast, the other gets some kind of curry...
LL

deepa said...

You have wonderful recipes on your Blog, Stacey! :)
Apologies, but I disagree about this cauliflower recipe. You know why? Indians cook the BEST cauliflower dishes on the PLANET - Aloo Gobhi ( Potatoes * CF), gohbi Mutter ( CF + fresh peas) gobhi Mussalam - Whole roasted tandoori CF, Gobhi Parathas - Flat breads Stuffed with CF.... oh heaven... and no, you may not get these yum stuff in restaurants! Get a good north indian friend to invite you home and you know what I mean...

Melanie said...

I LOVE roasted cauliflower, as in could snack on it like a bag of chips but, this just takes it to the next level of goodness. I am in for trying this!

Melanie said...

P.S. I found your image for apple cake sliced, and used it for a recipe I posted. If it's not ok to use it in this context, let me know and I will take it down. Thanks so much

Melanie

freefun0616 said...
This comment has been removed by a blog administrator.
Shell-tastik! said...

Stumbled upon this site yesterday by accident... good photos, great writer, mouth watering recipes. I'm hooking up that two-guys cauliflower thing today. thanks!

Vicki said...

I'm an older person who has shied away from the kitchen all of my life, so I'm only just trying to learn how to cook (seriously). Help me out here, because I do love cauliflower (not my mom's boil-the-life-out-of-it kind), preferably raw or steamed but I've never tried roasted...explain to me...so what do you do, oil up a cooky sheet, lay it on there (florets) and then put it in the oven, at how many degrees and for how long? Thanks; guess I could look it up right now on the web, but I'm lazy because I'm hot (as in weather...roasting if you will, every day in the 90s; even the pumpkins are drooping and have asked for a sunbrella).

You have a fun blog. Every time I'm at the grocery store and see bags of Stacy's munchies, I think of you. In the beginning, I thought you were one in the same, which would make you one very wealthy girl.

Stacey Snacks said...

Hi Vicki,
I have a million recipes for roasting potatoes and veggies on my site.
I roast everything the same way.

HEAVY commercial grade cookie sheet or baking pan. 400F.
Coat the florets (broccoli, cauli, carrots, potatoes, Brussels sprouts, in olive oil and sprinkle with KOSHER salt (not iodized salt). Roast for 20-25 minutes.

Everything becomes caramelized and delicious. You will be addicted!

Stacey