3 hours ago
Monday, March 28, 2016
I love this book called Gjelina, by the restaurant with the same name in Venice, California.
Their vegetable section is so beautiful.......everything roasted to perfection topped w/ wonderful confits and condiments made in house.
I don't really need another recipe for roasted cauliflower, I can make it my sleep, however, the red wine vinegar and garlic confit made this version fantastic.
They also cook the cauli in a cast iron skillet first, then transfer to the hot oven.
If you don't want to make the garlic confit (which uses 10 heads of garlic & 2 cups of olive oil), then just roast a head of garlic, along with the cauliflower florets on a baking sheet.
Roasted Cauliflower Gjelina's Way:
1 head cauliflower, trimmed and chopped into florets
Freshly ground black pepper
3 cloves Garlic Confit (see recipe below), chopped finely
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar (white wine vinegar works too)
Recipe for Gjelina's Garlic Confit here.
Preheat oven to 500F.
In a medium bowl, toss the cauliflower with the olive oil and season with kosher salt and pepper.
Heat a large cast-iron skillet over high heat. Place the cauliflower into the hot pan and cook until starting to brown, about 3 minutes.
Transfer the pan to the oven and roast the cauliflower, undisturbed until well seared, about 5 minutes longer.
With a spatula, turn the cauliflower and cook on the other side until well seared, about 3 minutes longer.
*(you can also roast the cauliflower on a baking sheet with whole garlic cloves in the oven, if you don't want to do the cast iron thing).
Remove from the oven, add the parsley, red pepper flakes and and stir to distribute the seasonings and break up the garlic slightly. Season with salt and pepper. Splash with the red wine vinegar.
Transfer to a serving platter. Serve warm or at room temperature.
I swear, I ate the entire head myself.....it never made it to the dinner table!
Another winner from this cookbook.