Cauliflower is such a boring veggie, right? It is – unless you roast it like this, or chop it finely and make a beautiful, rich salad, like this one. I promise, after you try these recipes, you’ll start cooking it more often. You can ask my friend Carin. She never cooked cauliflower until she had it at my house two weeks ago.
The secret is to prepare it with ingredients that have stronger flavors. For example, if you roast it use smoked paprika or curry powder (mixed with oil). If you eat it raw, make sure to cut the florets finely, so they absorb the other flavors.
Before you chop the cauliflower, wash it and dry it with a clean kitchen towel. You can slice the florets finely with a sharp knife or with a Japanese mandoline.
And don’t throw away the stalky part. You can chop it fine, then roast it as I mentioned above, or keep it whole, coat it with tahini butter and roast it in a 200°C or 400°F preheated oven. Continue Reading…