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.

Beautiful white cauliflowers are reasonable and available at local Farmers’ markets.

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.

Enjoy!

Roasted Cauliflower

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Ingredients

• 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

Directions

Wash the cauliflower. Remove the outer leaves and cut out some of the thick stem.

Steam the cauliflower for 6 minutes.

Coat the warm cauliflower with olive oil. Roast now or leave to roast in time for an appetizer or for dinner.

Roast the cauliflower, uncovered at 375 deg F for about an hour or until nicely browned and soft.

Serve whole on a serving plate, topped with parsley pesto, cranberries, pepitos and grated Asiago

Variation

Use your favourite seeds or nuts instead of the pepitos.

Parsley Pesto

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Ingredients

• 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

Directions

Stem the parsley. Then wash and pat it dry or use a salad spinner.

Combines the garlic and parsley in a blender or bowl of a food processor and chop. Leave the motor running and add the olive oil in a slow, steady stream.

Shut the motor off, add the cheese, a pinch of salt and a liberal grinding of pepper. Process until mixed.

Scrape out into a bowl and cover until ready to use. If you cannot use it all in the foreseeable future, then place the remainder in a freezer friendly container. It will keep for a week covered in the fridge and 3 months in the freezer.