JUMP TO RECIPE -
What can I say? I’ve joined the cauli fan club. All the same a little after the right time as it appears the foodista avant garde have abandoned the poor white head and rushed towards – God and major trendsetters know – perhaps endive, maybe kohlrabi.
But I have to make a point: you won’t catch me dead making cauli rice. It’s either me or a spiralizer in the house. ‘Green’ and ‘juice’ don’t appear in the same sentence, at least not when I talk about food. Gluten, dairy and meat are my best friends.
And I’ve always liked cauliflower. I used to cook it whole, just boil the head vigorously for a few minutes, drain and drizzle with brown butter. It is a bit smelly (before the brown butter comes onto the scene) but completely inoffensive. Possibly not the king of veg but a nice quiet fella.
But what do you know; the nutribullet lot for once came up with the goods. Roasted cauliflower is very, VERY tasty. Go freehand on it: butter, parsley and parmesan are as good as gochujang, ginger and sesame oil. I’ve fused a little: togarashi is my obsession du jour (or de l’année) but I will always use parmesan if I can. And I’ll enjoy this dish regardless of the clean eaters of the world.
- 1 cauliflower, trimmed and separated into florets
- 1 tsp onion salt
- 1 tsp black pepper
- ½ tsp shichimi togarashi* (or ordinary chili powder)
- 1 tsp cinnamon
- ½ tsp icing sugar
- 2 tbsp. melted butter
- 2 tbsp. vegetable oil
- 3 tbsp. grated parmesan
- *a Japanese spice blend of chilies, sesame, ginger and seaweed
Cut the largest cauliflower florets in half but leave them all larger than bite-sized. Rinse them well with cold water and leave on paper towels to dry.
Combine the dry spices in a bowl or a large ziplock bag. Add the cauliflower and mix or shake about to cover it evenly. Add the melted butter and the oil and shake about again to coat the florets. Leave it to sit for as long as you like now – or cook it straight away.
Preheat the oven to 200C/400F/gas 6. Arrange the cauliflower in a baking dish or tray and bake for 40-50 minutes, shaking the dish around a couple of times and turning the florets over to bake evenly.
It’s ready when browned and caramelised around the edges and the stalks are tender to the tip of a fork.