Contagious cauliflower

I’m going to put it out there. Throw out this little morsel into the wind: I’ve discovered the greatest way to cook cauliflower that man has ever known. Not the normal watery, bland, white, liquidy excuse for a vegetable. Oh no, I’m talking about golden, crispy, sexy cauliflower.

You will need:
– all the cauliflower you can eat
– a nice dash of olive oil
– salt and pepper
– about a tablespoon or so of balsamic
– a nice big grate of parmesan

Step 1 – what’s cookin, good lookin: preheat your oven to about 230 degrees – hawt. I actually like to put a baking tray in at this point so that when you put on the cauliflower, you immediately get this super sexy sizzle. Cut your cauliflower into little florets – bite sized and not too big so it doesn’t take hours to cook. Toss in a little olive oil, salt and pepper. When your oven is hot, in goes your cauliflower. Cook for about 10 mins and then flip about – and then cook for another 10 mins or so or until bits are golden.

Step 2 – dress it like it’s hot: take out your crispy, golden cauliflower and then in the baking tray, sprinkle over some balsamic and toss the little florets around. The idea is to get these tart little areas of your floret…not to drown the things. Grate a healthy amount of parmesan over the cauliflower to it all starts to gently melt. That’s what I’m talkin’ about.

Eat meee

Eat meee

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