Cauliflowers are now available in the Farmers’ Markets, but you can get cauliflower year round in grocery stores. I find that every so often in mid winter, there is a deal on cauliflower from somewhere south of us and I grab it up to make a Roasted Cauliflower.
Roasted Cauliflower is one of my favourite share appetizers. These days, people generally do not wish to have a heavy appetizer before dinner, but Roasted Cauliflower is perfect! It requires no crackers and serves as a healthy start to your lovely meal.
I also serve it whole at the table for a side vegetable.
When I first experienced Roasted Cauliflower as an appetizer at a restaurant, I was smitten…the best way to have cauliflower in my opinion.
However, it takes a while to roast a cauliflower and I found that the first time that I tried it at home, it took so long that the cauliflower was too crisp and tough. I modified my recipe to steam the cauliflower for about six minutes before roasting it. This technique adds moisture to the cauliflower and it cooks a little faster.
It is still crisp and yummy, but not tough.
- 1 Whole cauliflower
- 1/4 - 1/3 cup olive oil
- 1/4 cup unsalted pepitos (shelled pumpkin seeds that have been roasted)
- 1/4 cup dried sweetened cranberries
- 1/3 cup parsley pesto
- 1/4 cup grated Asiago cheese
- 2 Cups packed, Italian parsley (washed and stemmed)
- 2 Cloves garlic (peeled and chopped)
- 2/3 cups grated Parmesan cheese
- 1 cup good olive oil
- salt and pepper to taste