Get ready folks. Here’s a novel idea. We present to you a cauliflower recipe in which you end up with…wait for it…cauliflower. Oh, you know what we’re talking about. The internet has been inundated lately with recipes that transform cauliflower into things it was never meant to be. You can find recipes for cauliflower rice, cauliflower hummus, cauliflower pizza crust, and something which is affectionately referred to as cauliflower steak. Seriously people, cauliflower can never be steak. Just stop it.
In this recipe, cauliflower remains the star cruciferous vegetable it was always meant to be. Loaded with vitamins and minerals, particularly vitamin C, and low in calories, it is a food which we should all really try incorporating more frequently into our diets. The recipe which follows is our parents preferred way of serving cauliflower. Because it is slow roasted, what results is a soft (but not mushy), deep flavoured dish which can be served as a side or, if you add some potatoes as they do, a filling and satisfying vegan meal.
Cauliflower comes in so many pretty colours, but our parents are traditionalist who only deal with the common white variety. If you want to experiment with cauliflower of other colour, go ahead, but we’re not sure how they will look when cooked (send us a picture!), although the taste should be the same.
When choosing your roasting pan, select one large enough so that your vegetables will not be too crowded, but at the same time not so large that there is a lot of empty space. You should end up with a snug, at most double layer of vegetables in your pan. Place your potatoes in the bottom, under the cauliflower.
You can certainly make this cauliflower dish without the potatoes if you prefer. If you do decide to go spud-less however, keep in mind that the quantities of ingredients listed below reflect the fact that potatoes were added. Our parents like to use the red-skinned variety of potatoes here, but you can definitely use whatever you may have on hand.
Mia Kouppa: Roasted cauliflower (Κουνουπίδι στο φούρνο)
- 1 large head cauliflower, cut into florets
- 1 lemon, juiced
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pepper
- 3/4 cup tomato sauce or passata (strained tomatoes)
- 1/2 cup olive oil
- 1 cup water
- oil for greasing bottom of roasting pan
- 2 – 3 medium sized potatoes, cut into wedges (optional, sort of)
- Preheat oven to 350 degrees Fahrenheit
- Lightly grease the bottom of your roasting pan.
- In a bowl toss together the cauliflower and potatoes with salt and the juice of your lemon.
- Place the vegetables into your roasting pan and sprinkle them with the cinnamon and pepper.
- Mix together the tomato sauce or passata, olive oil and water and then pour the mixture over the vegetables.
- Cover your roasting pan and place it on the middle rack of the oven.
- Bake for 60 minutes, remove cover and test for doneness. The cauliflower and potatoes should be soft and your kitchen should smell delicious.