1 hour ago
Wednesday, March 4, 2015
You have never had a good reputation, especially because mothers served you to their children boiled or steamed.
You always needed melted cheese and tons of hot sauce for me.
But now, cauliflower, you are the "it" vegetable.
You've made it, you are in vogue.
You are served on every NYC restaurant menu w/ capers and anchovies and raisins.
Since I've learned to roast your bland little florets, you have become my favorite vegetable.
But people still can't leave you alone.
Instead of just roasting you with kosher salt & olive oil to caramelized perfection, they have to find new ways to bring out your flavors.
Turning you into rice or pizza crust is very hip right now.
Some like to wrap you in bacon, and others like to place your whole body in the oven coated in spices, roasting you whole.
I apologize that I followed this trend.
I dipped you in yogurt and spices and sliced into you like a steak.
Unfortunately, I found the only thing I tasted were the spices.
Your beautiful flavor was missing for me.
But the presentation was nice, and everybody oohed and aahed, but I was not fooled.
I promise that I won't do this to you again.
I love you just the way you are.
Whole Roasted Cauliflower w/ Yogurt & Spices: (adapted from this recipe)
1 head cauliflower, stem trimmed
1 1/2 cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Mix the yogurt w/ the spices in a bowl.
Dip the whole head of cauliflower in the bowl and help spread the yogurt mixture with a spoon.
Place on an oiled baking sheet or roasting pan.
Roast for 40 minutes at 375F until the crust is a nice golden brown.
Let rest 15 minutes before cutting into slices.