This is by far not the first and by far not the last roasted cauliflower recipe to make it into your kitchen. Slowly but steadily these convenient little bad boys have made their way into kitchens all over the place. Problem is that a lot of the time they look great on pictures but taste nothing like it – a bit like fast-food adverts.
In today’s world carbs are widely frown upon and every second person is supposedly this-and-that-free or God forbid intolerant to whatever(yes I know there are legitimate cases but be honest there is a whole truck load of blatant liars and gravy train riders out there – you know who you are). It’s hard to find a tasty replacement for that nice crispy piece of pork belly you so happily enjoyed not so long ago – isn’t it? Not to worry. Luckily I do not discriminate and feel it’s only fair to create delicious food for all types of preferences. So without getting lost in a meat and two veg kinda argument let’s look at how to treat this little flower to make it the best thing you’ll have this week.
To get the best out of your whole roasted cauliflower there is one thing to remember. Colour equals flavour. The nicer you brown it in the pan the better it will taste. Ironically enough for the same reason roasted meat tastes good to the carnivores. The conventional way of making this dish is to roast it in the oven. I disagree as that dries the little flower out and no one likes a dry flower right.
So we are going to first fry it face down in a bit of sunflower oil, moving it around to get a nice even colour all over. Dark golden brown and almost burnt is what you want. When the precious flower is nicely coloured you will flip it around, add about 1/2 cup water and close the lid of your pot. Cook it on low to medium for about 10 minutes depending on the size.
While the slow steam/cooking is going on you will want to grab a bit of that awesome adjika paste we made last week.(If you took my advise and made it that is) If not then get going yo. It’s not going to make itself anytime soon. Take a nice tablespoon full of adjika and mix in a cup of water to make it saucy. Chop up some coriander and grab a lime.
To test if the cauliflower is done just insert a knife into the stalky bits and feel if it’s easily penetrable. If not then let it cook a bit longer of course. When she is ready spoon over the adjika/water mix, season with salt and pepper and place on your favourite hand-made ceramic dish. Squeeze over some lime juice and finish with some chopped coriander. Simple as that and do not blame me for becoming a vegan.
If you want to know more about the crazy health benefits of cauliflower you should check out this amazing article written by my good friend Helen at wellbeing secrets. a More in-depth and informative guide you won’t find anywhere.