Saturday, January 9, 2010

Take Time to Eat the Flowers

I'm always looking for a good veggie side for variety and nutrition. Douglas discovered this version of roasted cauliflower via a Chow.com email. We paired it with meatloaf, sautéed brussels sprouts and sake (oh come on, the cauliflower had soy sauce on it!). The salty-spicy-sweet combo has a blackened finish that is addictive. But it is a vegetable, so addiction is encouraged!

Pepper-Roasted Cauliflower

This recipe was featured as part of our Spicy Holiday Cocktail Party menu.

TIME/SERVINGS
Total Time: 1 hr 5 mins
Active Time: 5 mins
Makes: 8 to 10 servings as an hors d’oeuvre (8 to 9 cups)

INGREDIENTS
16 cups cauliflower, cut into small, even-size florets (from 2 large heads)
1/4 cup soy sauce
2 tablespoons vegetable oil
1 teaspoon coarsely ground black pepper
2 teaspoons granulated sugar 


INSTRUCTIONS

  1. Heat the oven to 450°F and arrange a rack in the middle. Combine all ingredients in a large bowl and toss to coat. Allow to marinate for 20 minutes, tossing cauliflower occasionally.
  2. Arrange 1/2 of the cauliflower in a single layer on a baking sheet. Roast until tender and slightly blackened, about 20 minutes.
  3. Remove from the oven and repeat with remaining cauliflower. Serve hot or at room temperature.

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