Oven or Pan Roasted Cauliflower
If you think you don't like cauliflower because all your life you have had it raw, boiled or steamed then you are missing out. My nephew, who is pickiest eater in the world and previously only ate corn dogs and eggs with ketchup, will eat bowls and bowls of roasted cauliflower. He actually begs for it.
What many people don't realize is that cauliflower is also a source of protein. It has 11 grams of protein in each head. And while the color may lead you to believe there are little or few vitamins it, it is in reality packed with vitamin C, Iron and, Vitamin B-6 and Magnesium. So it is not only healthy but delicious.
Because the recipe is super easy to make, we eat this at least twice a week for dinner.
The key to getting the cauliflower brown is giving enough room to brown instead of steam. If the pan is too crowded it will steam instead of brown.
OVEN OR PAN ROASTED CAULIFLOWER
Serves 4-6
1 head of cauliflower, core removed and florets chopped so at least one side is flat
2-4 tablespoons olive oil
Kosher salt to taste
If using an oven, preheat the oven to 400 degrees.
Toss the cauliflower in the olive oil and kosher salt and spread evenly over two sheet pans lined with parchment paper. Resist the temptation to put it all on one crowded pan. Separate it into two pans so it will brown nicely.
Roast for 15 minutes and then remove from oven to turn over and toss in the pans.
Roast for another 10 minutes or until cauliflower is nutty brown. Again you are going for dark brown, not black.
If using a pan. Use the largest pan you have and sauté the cauliflower in two batches, again being careful not to crowd the pan which will make it steam instead of brown.
Heat the pan to medium high. Put a tablespoon or 2 of olive oil in. Add the cauliflower and sprinkle with kosher salt. Let it sit in the pan until it begins to brown on one side and then flip it over. Remove the cooked cauliflower to a serving dish while you prepare the second set.
What many people don't realize is that cauliflower is also a source of protein. It has 11 grams of protein in each head. And while the color may lead you to believe there are little or few vitamins it, it is in reality packed with vitamin C, Iron and, Vitamin B-6 and Magnesium. So it is not only healthy but delicious.
Because the recipe is super easy to make, we eat this at least twice a week for dinner.
The key to getting the cauliflower brown is giving enough room to brown instead of steam. If the pan is too crowded it will steam instead of brown.
OVEN OR PAN ROASTED CAULIFLOWER
Serves 4-6
1 head of cauliflower, core removed and florets chopped so at least one side is flat
2-4 tablespoons olive oil
Kosher salt to taste
If using an oven, preheat the oven to 400 degrees.
Toss the cauliflower in the olive oil and kosher salt and spread evenly over two sheet pans lined with parchment paper. Resist the temptation to put it all on one crowded pan. Separate it into two pans so it will brown nicely.
Roast for 15 minutes and then remove from oven to turn over and toss in the pans.
Roast for another 10 minutes or until cauliflower is nutty brown. Again you are going for dark brown, not black.
If using a pan. Use the largest pan you have and sauté the cauliflower in two batches, again being careful not to crowd the pan which will make it steam instead of brown.
Heat the pan to medium high. Put a tablespoon or 2 of olive oil in. Add the cauliflower and sprinkle with kosher salt. Let it sit in the pan until it begins to brown on one side and then flip it over. Remove the cooked cauliflower to a serving dish while you prepare the second set.
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