The Art of Simple Food II by Alice Waters

Author:Alice Waters [Waters, Alice]
Language: eng
Format: epub
ISBN: 978-0-7704-3347-5
Publisher: Crown Publishing Group
Published: 2013-10-28T16:00:00+00:00

Whole Roasted Cauliflower

Whatever its color, cauliflower makes an impressive sight when brought to the table cooked whole. Keep on the leaves as they add to the beauty and are quite tasty, too. First, wash it well and drain. To roast, place the cauliflower in an oiled baking dish that just holds it comfortably. Sprinkle with salt and drizzle with olive oil. Bake at 425°F until golden and tender, about 1 hour, depending on the size of the head. It is done when it can easily be pierced by a sharp knife. To steam, sprinkle with salt and oil and cook in a steamer until tender, about 20 minutes. Serve hot or cold with a sauce either spooned over it or served in a ramekin to use for dipping. A whole roasted cauliflower makes a great hors d’oeuvre at a cocktail party; people can break off a floret and dip in a sauce while standing around chatting.

Try it with the versatile sauces that follow; they are delicious with other vegetables, fish, and meat.

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