High-heat roasting transforms cauliflower into an addictive vegetable
First let me say that I used to hate cauliflower. I hated it raw. I hated it boiled. I hated it steamed. The only way I would tolerate it was smothered in cheddar cheese sauce. When our friends Wil and Carolyn had us over for dinner and served roasted cauliflower, I wanted to be a good guest, so I took a small serving and hoped it wouldn’t be too terrible.
It was a revelation. Gone was that bitter, sulfurous taste, replaced with lovely chewiness and a crispy exterior.
When I saw this recipe in Sunset magazine, I knew I had to try it. I’ve renovated it slightly, removing the extra lemon juice at the end, which added too much acidity for me. I’ve added chipotle powder instead of cayenne, because everything tastes better with a smoky flavor. If you like spicy food, use a hot curry powder like Madras. I use a medium curry powder, but ask in the store as they all vary.
To make this more of a meal, I often double the oil/spice blend and add potatoes and onions. See notes at the end for details. It’s also an incredible way to cook sliced plantains. Skip the lemon juice to make it migraine-friendly, until you’ve had a chance to test lemons for yourself.
vegan, gluten-free, low-sodium, migraine, paleo, reduced-sugar diets