My theme for this week’s blogging marathon #57 is cooking Food52 contest winning recipes. I need only three recipes but I have already cooked four recipes & have bookmarked few more ?. I also own Food52 cookbook & have made zucchini cookies from the book. Thanks, Mir for suggesting this theme.
Excuse the picture quality of the pictures. It was almost 5:30 pm and there was little natural light in the room. I am already dreading the time change in couple of weeks when daylight saving time ends, specially clicking for the blog. I guess I will figure out a way as I always do that time of the year 🙁
I love cauliflower in any form; grilled, sautéed & in curries, unlike husband you likes it only in shorva. When I saw roasted cauliflower recipe on Food52 contest winning recipes page, I immediately bookmarked the recipe. Since husband was not going to eat, I made ½ the recipe. It was my side dish Thursday night & my yesterday’s breakfast. This roast is mildly spiced and tasted great with herbed panko bread (gremolata bread). I have two more roasted/grilled cauliflower recipes to try, not from Food52 though. I hope I will bake those soon, with a non cauliflower enthusiastic person at home!
Total Time: 30 – 40 minutes
Preparation: 10 minutes
Bake Time: 20 – 30 minutes
Serves: 2 – 3
- 1 medium – large Head of Cauliflower
- 3 tbsp. Olive Oil
- ¼ tsp. Salt, divided
- ⅛ tsp. freshly ground Black Pepper
- ¼ cup Panko (Japanese Bread Crumbs)
- Zest of ½ Lemon
- 1 Clove Garlic, finely chopped or minced
- 1 tbsp. Parsley or Cilantro roughly chopped
- Preheat the oven to 425 F.
- Trim the stem of the cauliflower and cut the flower into small bite size florets. Wash and drain in a colander.
- Take 2 tablespoons oil, ⅛ teaspoon salt and pepper in bowl and mix.
- Add the cauliflower to oil mixture and toss.
- Spread cauliflower on a large baking sheet and bake in a preheated oven for 20 – 25 minutes, stirring or flipping the florets half way into baking. I baked for 25 minutes. Baking time varies from oven to oven and depends on the size of the floret.
- While the cauliflower is baking, heat remaining 1 tablespoon of oil in small pan on medium – medium high flame.
- Add panko, ⅛ teaspoon salt and stir to coat the oil. Continue cooking stirring constantly until breadcrumbs are lightly toasted and golden in color.
- Add lemon zest, garlic and continue stirring until mixture is light brown.
- Transfer the bread crumbs to a bowl, add parsley or cilantro and mix to combine. Keep aside until ready to use.
- When the cauliflower is roasted, transfer to a serving platter, top with breadcrumbs mixture and serve hot.
- Roasted cauliflower is slightly sweet with the natural sweetness released from the flower when roasting. This roasted cauliflower is slightly mild in taste. To spice it a little, can add more pepper powder. But next time, the chilies lover in me would saute one chopped green chili along with breadcrumbs.
- Baking time varies from oven to oven and also depends on the size of the floret. I like crunchier cauliflower and baked for 25 minutes. I felt I could have baked it for few minutes and retained the crunchiness of the floret as well.
This day in 2014: Saffron Rice