Tag Archives: roasted cauliflower

Roasted cauliflower with thyme and garlic

Roasted cauliflower is something very simple which you absolutely don´t expect to come out so divine! It sounds really…boring. But trust me and give it a try, it´s not as plain as it sounds. Especially if you do what I did and toss the cauliflower florets with some olive oil to coat,  salt, 1 or 2 finely minced garlic cloves and a generous sprinkle of dried thyme, oregano and basil, and let it sit in a bowl in the fridge overnight (or 24 hours, like in my case… :-D). The smell is quite overpowering, but worth the final effect. Roast the cauliflower on a baking tray lined with baking paper (or a silicone mat), for about half an hour on 180°C, turning the florets mid-way.

Served with quinoa mixed with chopped fresh parsley leaves and gomasio, and a salad of shredded leaf lettuce, iceberg lettuce and diced carrot, with a simple dressing of olive oil and ume plum vinegar.

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Filed under Complete meals, Recipes, Vegetable dishes

Roasted cauliflower in kuzu cream

I´ve noticed that the internet is quite full of recipes for roasted cauliflower, which I never tried before, so I wanted to give it a go…OF COURSE, all those recipes use oil and spices to cover your cauliflower florets with, before you pop them into the oven. Nope, ain´t gonna happen. So I had to think of an alternative, otherwise it would probably come out all dry and blah. Thus the idea of kuzu cream instead of oil was born…Yes, it could still use some improvement, and no, it doesn´t taste like oil, but I quite liked the funny crust that the kuzu starch provided! 😀

Just divide your cauliflower into smaller pieces (preferably smaller than mine…), arrange in a baking form (I used a silicone baking form). Bring to boil half a tablespoon of kuzu starch diluted in half a cup of cold water, with about 1/4 tsp of salt. After the mixture clears up and thickens, you can take it off the stove and pour evenly over the cauliflowers. Place the form into an oven preheated to 200°C and bake for at least half an hour, flipping over half way, until the cauliflowers get a bit of a brown crust and the kuzu is not gooey anymore.

I served this dish with rice/amaranth/gomasio and some blanched cauliflower leaves for extra fiber.

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Filed under Recipes, Vegetable dishes