Sunday, January 29, 2017

Roasted Cauliflower Dressed in Garlic and Parsley

A surfeit of cauliflower thrills me. This fan favorite morphs into a myriad recipes. Today's appearance is in the roasted form. Roasting changes the taste, letting cruciferous flavors caramelize. Those slightly charred edges give a mild vegetable a robust quality.  So how can I amplify these mild tones? By tossing the florets in a power packed roasted garlic dressing.

Start by cutting the cauliflower into medium sized florets. Roast them in a hot oven till they are dotted with dark brown flecks. Shave the top off a pod of garlic and roast it alongside. A two for one strategy gives you the main and dressing base in a short bake. 

Serves 4

4 cups Cauliflower florets
1 Garlic pod
2 + 3 tablespoons Extra Virgin Olive Oil (or more if needed)
1/2 + 1/2 teaspoons Kosher Salt 
1/2 + 1/2 teaspoon ground Black Pepper 
1/2 cup chopped Parsley 

Heat oven to 425F.

Line a baking sheet with aluminum foil.

Scatter florets on baking sheet.

Drizzle with 2 tablespoons olive oil.

Season with 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper. 

Mix with your hands so florets are evenly coated with oil and seasonings.

Slice the top 1/3 of the garlic pod so cloves are exposed.

Drizzle with a little olive oil.

Nestle garlic pod among florets. 

Bake florets and garlic for 20-25 minutes till tops are flecked with dark brown spots. 

Remove from oven.

Carefully squeeze garlic cloves into a small bowl.

Mash with a fork till pulpy.

Add remaining olive oil, salt and pepper to garlic. Whisk. Add more olive if needed to make the dressing a little runny.

Add chopped parsley to dressing.

Scrape cauliflower into a bowl. Add dressing. Toss florets and arrange on a platter.

The meal consists of roast pork and Swiss chard. And in place of the omnipresent potato, cauliflower slides in. Needless to say, the starch is not missed by anyone at the table.