Roasted cauliflower

Lately I’ve become quite addicted to cauliflower. In Dutch cuisine cauliflower used to be the equivalent of ‘boring’: plain, no colour, all taste cooked out of it, and served with a plain white sauce…..

But wow! The things you can do with cauliflower! It’s so tasty in curries, crispy when fried, silken when turned into soup. All of these I’ve tried and enjoyed, and made over and over again. Just search for ‘cauliflower’ on Pinterest, and a whole new world will open up !

And then there are the recipes I haven’t tried yet: cauliflower pizza crust, cauliflower couscous and yes, even cauliflower risotto. This just so might not be my last ode to the cauliflower…..

My favorite? Roasted cauliflower. wash, chop up, mix with oil and spices (Cumin!) and roast. Or, if you’re looking for a pretty and tasty way to bring your cauliflower to the table, try this:

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Heat the oven at 200 degrees Celsius and wash your cauliflower  (you do not need to remove the leaves), place in a heat proof dish. Add about 2 cm of water.

Brush some (olive) oil on the entire cauliflower, and cover the cauliflower in a mixture of black pepper, salt and cumin (a lot! make sure it’s fully covered in  crispy, tasty layer). Then sprinkle some more oil on the spices, and place the entire cauliflower in the oven. Bake for at least one hour. The larger your cauliflower the more time you’ll need.

Place on a pretty plate, cut and serve, eat and enjoy!

 

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