One of my favorite discoveries was that vegetables don't have to be cooked by boiling or steaming. That's the way my mother did it, meal after meal. Except for the potatoes she roasted perfectly with the Sunday standing rib roast or the savory onions she sauteed for minute steaks, I remember boiled carrots, string beans, broccoli, corn, or peas at dinner. Like mother, like daughter, that's what I did when I first cooked for myself and my husband. Then, my culinary tastes and experiences expanded. I learned vegetables could be grilled, sauteed, braised, baked, and finally, I started roasting them in the oven.
Roasting brings the flavor out in a husky voice; not as clear as steaming yet more subtle than grilling. After tasting a floret of roasted cauliflower from my first venture, I became hooked by the hearthy warmth it imparted and richness of the olive oil it absorbed. Add a little seasoning and garlic cloves, and the dish becomes completely satisfying. Following is a simple recipe for Roasted Cauliflower which goes perfectly with a hearty stew and polenta.
ROASTED CAULIFLOWER
1 head cauliflower
4 (or more) cloves of garlic, peeled and sliced
Olive oil
Fresh herbs, such as rosemary and thyme leaves
Salt* and pepper, to taste
Preheat oven to 400 degrees F.
Clean the cauliflower and cut the head into florets; cut each floret in half. Add to a baking dish with the garlic. Sprinkle with a few slugs of olive oil. Sprinkle with herbs and season with salt and pepper. Bake in the middle of the oven for 30 to 40 minutes, until cauliflower is tender and starts to gently brown.
*Lately I've been using applewood smoked salt, which successfully adds a another layer of flavor to the bouquet of the dish.
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