Roasted Caramelized Cauliflower
An amazing way to turn a rather mundane and unpopular vegetable into a crowd-pleaser. Try this recipe even if you think you do not like cauliflower.
- 1 small head cauliflower
- 3 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
Preheat the oven to the highest possible temperature.
Cut the cauliflower off of its core and separate the florets into roughly 2-inch pieces. Toss will the oil and a good amount of salt and pepper.
Place the florets on a baking sheet, well spaced. Roast until the florets are well browned, about 15 minutes. Serve at any temperature.
The word caramelize comes from the great French chef Careme. It refers to any cooking process that allows the sugars in an ingredient to brown. The candies known as caramels are simply browned sugar with milk. Our cauliflower caramelizes because the natural sugars present turn brown on the surface of the vegetable.