“Cauliflower and broccoli look similar at first, and the goal is the same when you’re roasting them—sweet nuttiness from browning and caramelization—but cauliflower and its cousin romanesco are much denser than broccoli, and thus need to be treated differently to get there. Split your trimmed cauliflower or romanesco through the core into six to eight wedges, toss with oil, season, and roast at 500°F (260°C) until it’s browned and tender, flipping once during cooking.” J. Kenji López-Alt
Recent Posts
Tags
appetizer
apricots
arizona
art
asparagus
beets
breakfast
broccoli
carrots
cauliflower
chocolate
compost
cooking class
crostini
crudite
dessert
dips
florida
green beans
herbs
lettuce
london
michigan
onions
Oro Valley
pine nuts
quiche
quote
Ratatouille
recipe
recycle
restaurant
rhubarb
salad
salmon
spinach
summer vegetables
tacos
tart
Texas
tomatoes
tucson
vegetables
veggies
zucchini