Hands up if you relate to cauliflower with a dish that consists of boiled florets covered in a cheese white sauce and baked? That’s what a lot of Aussies grew up with but there is soooo much more to cauliflower.
Don’t get me wrong I love the cauliflower cheese dish but I rarely eat it now since I discovered roasted cauliflower a few years a go. Roasting cauliflower is less time and less fuss than the ol’ dish. It has a nutty creamy flavour.
If you have 4 or more to feed I would use a whole cauliflower and if you have any leftovers you can put roasted cauli on top of a homemade pizza, through pasta, with a salad or puree and add to a chicken stock to make a roasted cauli soup.
To roast a cauliflower, preheat oven to 180C fan forced and cut cauliflower into florets and place onto a roasting tray. Splash with extra virgin olive oil, add salt and pepper and a couple of garlic cloves, skin on and squashed. Cook in the oven for 30 minutes or until tender. The cauliflower wil brown but don’t let it burn.