I seem to have a soft spot for cauliflower. I know some people dislike it strongly, something about a funny smell. I've never experienced that, so it's somewhat toward the top of my list of favorite everyday vegetables. AND my kids like it. That's almost all that matters.
I prefer to roast cauliflower, as it's so easy to overcook it in water or by steaming. Cut the florets into bite size pieces or larger, toss in olive oil, S & P, and roast for 12-15 minutes. That's it.
A restaurant in San Francisco, Thermidor goes a step further and browns the roasted florets in a skillet to crisp them up a little, then tosses in lemon juice, hot pepper flakes and mint.
It's a great combination, but now it becomes easy to overcook the cauliflower. So, either be sure to under-roast in the oven. Or, don't worry about it. Just toss the roasted cauliflower with the lemon, pepper and mint when it's still hot. It will still be a great flavor combination.
Roasted Cauliflower with Lemon and Mint
1 head cauliflower, cut into roughly 1" pieces
1 medium or 1/2 a large lemon, halved
Fresh Herbs: mint leaves
Staples: olive oil, red pepper flakes, kosher salt, fresh ground pepper
Equipment: rimmed sheet pan, large skillet
- Preheat oven to 400 degrees.
- Line a rimmed sheet pan with aluminum foil (for easy cleanup), toss cauliflower florets in 2 tablespoons olive oil. Season with salt and pepper.
- Roast cauliflower for 10-12 minutes if you plan to re-crisp it in a skillet, 13-15 minutes for the one-step dish.
- If re-crisping, allow florets to cool. Then cook in olive oil over high heat for 2-3 minutes, until crispy brown edges form.
- For either version, add lemon juice, hot pepper flakes to taste and a half dozen mint leaves, chopped.