The roasting process never fails to bring an astonishing transformation to any vegetable. Take cauliflower for example. It’s rather bland when eaten raw or steamed, but roast it and its essence is revealed – sweet, nutty and exquisitely cauliflower-y.
While roasting brings out the best of this veggie, starting with a fresh cauliflower will ensure you get the most flavors from it. A good head of cauliflower should have tight florets and a creamy color; and most of all, it should be devoid of any greyish, moldy spots. Such a cauliflower is rather hard to identify as most markets wrap the heads tightly in plastic, but by inspecting each head closely you’ll be able to choose the best looking one.
Of course, the ideal place to pick your cauliflower is at your local farmers’ market. Cauliflowers are plentiful in fall and early winter in most of the U.S., but if you’re lucky enough to live in California, you’ll find gorgeous specimens all year long.
This recipe makes for a very light and scrumptious side dish. But it’s also a fabulous condiment in this beautiful cauliflower soup with roasted cauliflower, pan-roasted cumin, chive-infused oil adding a bit of texture to the otherwise velvety soup.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.