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Christine Dabney
 
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On Mon, 18 Apr 2005 08:45:17 -0700, Steve Knight
> wrote:

>On Mon, 18 Apr 2005 15:00:59 GMT, "Sarah" >
>wrote:
>
>>I saw a conversation the other day about how delicious roast cauliflower
>>was, well I've baught a cauli, but now what? Do I break it into florettes or
>>roast it whole? What about fat/liquid? Brush with butter or put some stock
>>in the bottom of the roasting tin? Help please!
>>Sarah
>>

>
>cut it up in florettes or slice it so it cooks faster. about 350 degrees or it
>turns dark. I toss it in olive oil and salt and pepper and fresh rosemary is
>good or other seasonings. onions are good cooked with it.
> I have never needed liquid.


I roast it at 400 degrees. The brown crispy bits are just wonderful.

There has been a long running thread on roast cauliflower on eGullet.

http://forums.egullet.org/index.php?showtopic=31042

Christine