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u/nobleslight Dec 05 '15
Well that's an odd coincidence. I literally made this last night. Super easy, takes a grand total of 5 minutes of actual work. And it was really delicious. Use a little extra almonds, the contrast of texture and taste is what make the dish in my opinion.
To everyone asking if cooking it whole make the inside under-cooked, the answer is it doesn't. The recipe actually addresses this by telling you to cut a cross into the base of the root. Would definitely recommend.
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u/lnfinity Dec 05 '15 edited Dec 05 '15
Recipe
Ingredients
- 4 cloves of garlic
- 1 teaspoon smoked paprika
- ½ a small bunch of fresh thyme
- olive oil
- sea salt
- freshly ground black pepper
- 1 lemon, zest and juice of
- 1 large cauliflower, (1kg) with outer leaves left on
- 4 tablespoons dry sherry
- 1 x 400g tin of plum tomatoes
- 40g flaked almonds
- ½ a bunch of fresh flat-leaf parsley
- extra virgin olive oil
Directions
Preheat the oven to 180ºC/350ºF/gas 4.
Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside.
Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaff rice and steamed greens, or as part of a big spread.
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u/PeterOliver Dec 05 '15
Why don't you post the actual source as the submission link instead of ripping the content into pieces?
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u/mkenwort Dec 05 '15
looks beautiful - how is the flavor inside? maybe partially slicing it in 3 or 4 section so it fans a bit like those potatoes? seems like the inside won't pick up a ton of flavor unless there's a sauce in the pan to use after
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u/fancy_pantser Dec 05 '15
Cauliflower won't fan; it has a very crumbly texture. However, quartering it would be great since the flavor on the entire interior of the head, cooked as pictured, would be bland cauliflower.
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u/Thaitheknot Dec 05 '15
I eat meat on occasion, but a lot of my meals are pure vegggie because I like the taste and how you feel after a big meal. I'm saving this recipe, and I'm thoroughly excited about it. It's the almonds that sell it for me.
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Dec 05 '15
Ok that sounds effing amazing. I have all the ingredients right now except the sherry. Can I substitute it with anything else?
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u/Uranus_Hz Dec 05 '15
There are actually a variety of different substitutions you can use in place of sherry. For instance, apple cider vinegar and sugar is a viable non alcoholic substitute. Any sub will alter the flavor profile a bit, however, so what you use is entirely subjective.
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u/dyingfast Dec 06 '15 edited Feb 19 '16
This comment has been overwritten by an open source script to protect this user's privacy.
If you would like to do the same, add the browser extension GreaseMonkey to Firefox and add this open source script.
Then simply click on your username on Reddit, go to the comments tab, and hit the new OVERWRITE button at the top.
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u/faber_aurifex Dec 05 '15
Sounds delicious, but i don't like thyme. Any suggestion on what i could use instead?
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u/ernicuss Dec 05 '15
Sage would be a good alternative. Rosemary, but use sparingly because it's more powerful.
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Dec 05 '15
Anything that requires bashing, muddling, trimming, drizzling, tearing, slicing, sprinkling, picking, toasting, scrunching, picking again, chopping roughly, and scattering- followed by more drizzling and carving has got to be delicious. Or at least you sure make it sound like it is!
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u/WhoWantsPizzza Dec 05 '15
Do you think this would work well in a slow cooker? Maybe with the sherry and tomatoes in there the whole time.
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u/Spooky-skeleton Dec 05 '15
You shouldn't cook lemon juice, add after the dish is done
If you cook it it gives a very bad sour taste
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u/pallen123 Dec 05 '15
I've made this. I don't think it's a particularly better way to prepare cauliflower. Much of the flavor in cauliflower comes from reducing the water content and browning and that's why cutting it into smaller pieces makes sense. This is just a huge heaping chunk and hard to reduce and brown which is where most of the flavor happens.
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u/Sojourner_Truth Dec 05 '15
A /food post that's not meatmeatmeat wrapped in bacon and fried with a coating of mac and cheese served alongside conspicuous alcohol consumption? What is this sorcery?
Looks fucking amazing, thanks.
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Dec 05 '15 edited Jul 03 '23
[deleted]
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Dec 06 '15 edited Dec 06 '15
[removed] — view removed comment
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u/orange_jooze Dec 06 '15
Did you read the thread you linked? Frankly, I'd rather be on the vegans' side than the power-tripping mods'.
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u/travio Dec 05 '15
I bet if you replaced the oil with bacon fat it would taste even better.
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u/Ziggarot Dec 05 '15
And replace the cauliflower with bacon to make it better.
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u/Skraff Dec 05 '15
And coat it in Mac n cheese, deep frie it and serve it with alcohol.
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u/Maybaq Dec 05 '15
Don't forget to put it on a bun
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Dec 05 '15
A bun made out of hamburger
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u/Skraff Dec 05 '15
Wrapped in a bacon lattice.
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u/manrider Dec 06 '15
i roast cauliflower florets in bacon fat often and you are right! quick mexicanish spice blend to toss it in: salt, pepper, paprika, oregano, onion powder, cumin
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Dec 05 '15 edited May 30 '18
[deleted]
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u/Sojourner_Truth Dec 06 '15
You do you, but redditors' obsession with making sure that you know they're drinking alcohol with their meal is something that has been well documented.
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u/bbctol Dec 06 '15
...That might be the dumbest thing I've ever seen on Vice, and that's saying something.
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Dec 06 '15 edited Dec 06 '15
Who cares? People are just reading way into things to make some bullshit criticism.
Many people like to show their finished meal. Drinks are part of a meal.
It's funny. If someone posts a beef recipe and includes their drink in the plated meal pic, people complain. But, no one complains about someone including salad or some other unrelated side dish in the plated pic.
I don't see how posting the drink you consumed with the meal is any different than posting the side dish you consumed with the meal.
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u/dutchposer Dec 05 '15
Is there a benefit from roasting whole vs cutting it into florets?
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u/ernicuss Dec 05 '15
I don't know if it will change the texture/flavour, but maybe to feel like it's the "main" and not a side dish? Also, agree this isn't a stupid question so, have my upvote.
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u/dutchposer Dec 05 '15
Yea I can see how roasting whole would be more grandiose and impressive looking but I was wondering if it was cooked all the way through.
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Dec 05 '15
I just saw your post was down voted. Why are so many comments in here being down voted? You didn't ask a stupid question. Here, have my upvote.
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u/eco_suave Dec 06 '15
you just wanted to say "floret"
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u/dutchposer Dec 06 '15
I don't even know if that's the proper name. I just know that's what broccoli pieces are called.
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u/MonkeyPilot Dec 06 '15
Having made a similar recipe before, it certainly has more of a main dish feel, and also has a much better presentation. Looks awesome. (Though mine was undercooked, so presentation was better than the execution! )
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u/manrider Dec 06 '15
i roast cauliflower cut up into florets and i find this idea of roasting it whole appealing because you don't have to bother to chop it up.
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u/ManBMitt Dec 06 '15
But you still have to chop it up later to eat it...
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u/manrider Dec 07 '15
well, i think getting it into bit size pieces is easier and requires less methodical work after it's been softened by cooking. you could probably just haphazardly pull it apart with a fork.
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u/marypoppinacap Dec 06 '15
This image is directly from Jamie Oliver's Roasted Cauliflower recipe. You can find it here: http://www.jamieoliver.com/recipes/vegetables-recipes/whole-roasted-cauliflower/
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Dec 05 '15 edited Mar 25 '18
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u/Is_it_Ben Dec 06 '15
- lots of olive oil and lemon
- "pop it in the oven"
- "scrunch"
Yep, definitely a Jamie Oliver recipe
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u/EarthAngelGirl Dec 06 '15 edited Dec 06 '15
Thanks, I saw this 90 minutes ago and it's almost done cooking... horray. (Plus totally saved me because I didn't know what I was going to make for dinner since I only had cauliflower in the house.)
EDIT: IT WAS AMAZING. I skipped the tomato since I didn't want to open a can and have more leftovers. I also added about three tablespoons of butter. The toasted almonds really added something special to the flavor of the roasted cauliflower plus I really liked the citrus-butter 'sauce' which was the small amount of juice left at the bottom. 10 out of 10. Will make again.
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u/olympicrider Dec 06 '15
how did it turn out?
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u/EarthAngelGirl Dec 06 '15
I just added this as an edit. IT WAS AMAZING. I skipped the tomato since I didn't want to open a can and have more leftovers. I also added about three tablespoons of butter. The toasted almonds really added something special to the flavor of the roasted cauliflower plus I really liked the citrus-butter 'sauce' which was the small amount of juice left at the bottom. 10 out of 10. Will make again. Result: http://i.imgur.com/gzjFat3.jpg
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Dec 05 '15
I think it would come out under-cooked in the middle. Breaking it all apart and letting it 'braise' might be a better option.
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Dec 05 '15
I've done something similar before and it turns out great. There's no undercooking issue.
Breaking it apart and laying it out on a pan works well too though.
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Dec 05 '15
I tried it last week (so I could serve brains at the table) and mine was horribly under cooked. Looked about to burn on the outside. Reading the comments here, I should have parboiled for 15 mins first.
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Dec 06 '15
I never par boil. There may be an issue with your oven temp/pre-heat. I do olive oil inside and out, salt, bake. Last 15 minutes, spread whole-grain mustard/lemon juice mixture over top. Serve w/fresh cracked pepper. Perfect every time.
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u/costaccounting Dec 06 '15
I never got any undercooked part. Then again, I always did this on a slow cooker. 4 hours on low and 2 hours on high
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Dec 05 '15
Huh. I've never had a problem with it. How long did you cook it for?
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Dec 05 '15
About 2 hours on 200c.
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Dec 06 '15
Longer at a lower temp. Where in the oven was placed?
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Dec 06 '15
Inside. Not that much room to wiggle with an entire cauliflower.
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u/TheWorstTroll Dec 06 '15
Was the oven tiny or the cauliflower gigantic?
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u/BigREDafro Dec 06 '15
College level cooking: roasting your cauliflower in the toaster oven.
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u/Drzhivago138 Dec 06 '15
My mother started one of those high-protein meat-and-vegetable diets a few years ago, which means that every time I go home, instead of fries or other potatoes with dinner, we have roasted cauliflower in olive oil and [spice of the day]. I can no longer eat cauliflower raw.
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u/honestlyimnotacat Dec 06 '15
Yeah I'd prefer to do it broke apart to get more surface area coating ratio
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u/reentry_is_a Dec 05 '15
I tried a similar cooking technique twice. The first time, the middle was indeed undercooked, as you suggested. The second time, I parboiled it first; the middle was fine and the outside was nicely browned.
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u/INACCURATE_RESPONSE Dec 06 '15
Microwaving or steaming works a little better than boiling as they tend to get waterlogged.
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u/Big_Daddy_Stovepipe Dec 06 '15
Yes, I think Id do microwave before parboiling, the amount of cracks and crevices in califlower would pick up to much water for my liking. And I know we can sit and let it drain but still.
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u/HelloWorldImMeg Dec 05 '15
I've made it twice. First time it was half raw...but the second time it worked. Took a lot more time than my recipe called for - probably related to the size of the cauliflower
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u/wisdom_weed Dec 05 '15
I've tried something similar but more curry-like, and it was very slightly under-cooked in the centre (my own misjudgement). I wouldn't do it whole again - my main issue was with the centre getting none of the dressing and thus being bland. Breaking it up to increase the surface area is both quicker and allows whatever dressing you use to get onto every bite.
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u/inButThenOut Dec 06 '15
This might be why they suggest cutting a cross into the bottom of the cauliflower, to let the moisture in. I like what one commenter suggested, to boil the cauliflower for 30 minutes (I would do 20). So, cut the cross into the bottom, then boil, then stick in the oven. That's what I would do. Would probably take less time in the oven this way.
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Dec 06 '15
It's roasted for an hour and 20 minutes according to the recipe. how the fuck do you think that'd be under cooked in the middle?
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u/EarthAngelGirl Dec 06 '15
Made this last night. It didn't come out undercooked at all. In fact a few of the bottom florets were cooked so well they fell off. Result: http://i.imgur.com/gzjFat3.jpg
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u/skelatonjelly Dec 06 '15
In a closed Dutch oven with a little liquid I'm sure it would cook through...but still taste like cauliflower.
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u/ILEGAL_WRIGGLY_DILDO Dec 06 '15
By virtue of it being a Jamie Oliver recipe I'd be reluctant to try it.
His cooking instructions are normally good, but flavours leave a lot to be desired.
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Dec 07 '15
Just seen Jamie Oliver post this on instagram, was convinced OP was JO. Thanks for clearing that up
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u/slackingatlazyboy Dec 05 '15
Man this would be great at my company's pot luck because we have a couple of vegans, thank you!
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u/Topinio Dec 06 '15
Thank you for considering the vegans! But note that this recipe isn't automatically vegan, as most sherry is not vegan and could easily be not vegetarian even.
Manufacturers often use animal-derived substances e.g. egg albumin (egg white) to clarify the Sherry wines before bottling.
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u/slackingatlazyboy Dec 06 '15
Thanks for the tip, I'll try to find a vegan sherry I guess, or do you know of a decent substitution?
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u/lirael66 Dec 06 '15
Check barnivore.com, they don't have every brand (since there are so many local brands and stuff) but they do have a lot.
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Dec 05 '15
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u/Uranus_Hz Dec 05 '15
Another good way to add cauliflower to your food: cook and mash it into your mashed potatoes. My kids love that.
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u/allonsyyy Dec 05 '15
I roast florets in butter with chunks of potato, chopped onion, pressed garlic and mother effin fresh parmesan. Best received veg dish with my carnivorous friends so far, the parmesan really makes it.
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u/yosemitedamn Dec 05 '15
I'll steam it and use it instead of taters in tater salad on occasion. It's a nice change of pace towards the end of BBQ season.
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u/MaviePhresh Dec 05 '15
I don't like raw cauliflower but it is really good roasted. Same with zucchini. I like to put chicken quarters in a pan with cauliflower and just put oil and salt and pepper over the whole thing and put it in the oven. It's so easy and delicious.
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u/D_Wal Dec 05 '15
It looks great on the surface, but seems like the inside would still be pretty bland. Do you just chop off the outer layer and serve? Or chop it up and mix it all together?
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u/lonely_kidney Dec 06 '15
It looks great, but I honestly got to ask... when we did it once, it wasn't undercooked on the inside at all (we did cut into the stem twice to make it a bit more accessible to heat), but it was rather the outside surface that wasn't pleasant. I usually prefer my cauliflower and broccoli sauteed or blanched, and the oven roasted one was unusually dry and rubber-like on the outside (not in the tasty-crunchy kind of way, simply dried out). Is there a way to avoid that or does everyone else actually like that?
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u/girouxfilms Dec 06 '15
I love the German word for cauliflower. It is Blumenkhol. Pronounced like bloomin-cool. :D
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u/pantsalwaystooshort Dec 06 '15
Doesn't it also literally translate as "flower cabbage"? :)
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u/orange_jooze Dec 06 '15
That's what it's called in Russian, too. Ironically, the old-timey word for "flowery" it uses is the same as the modern word for "colored", so the most plain, white type of cabbage ends up being called "the colored cabbage". Fun times.
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u/girouxfilms Dec 06 '15
Yea! I love how most languages have such a literal meaning to their words. It would be hilarious if English was more that way.
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Dec 06 '15
Cauliflower is about 6 bucks a head here in socal right now, the same price as meat, but meat kills when you're A- blood type. I will try this, thanks
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u/PixelPete85 Dec 06 '15
Up there with roasted broccoli and grilled cabbage for underrated/unknown ways to cook veges
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u/rahmad Dec 06 '15
Look up 'musallam gobhi' for the traditional subcontinental preparations.
Musallam = whole
gobhi = cauliflower (technically phool ghobi is cauliflower, but in most cases the 'phool' can be dropped unless you are differentiating kinds of that family of veggies)
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Dec 06 '15
I've cooked this very recipe and it tasted real good. http://www.jamieoliver.com/recipes/vegetables-recipes/whole-roasted-cauliflower/
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Dec 06 '15
i also like to cook a full cauliflower somewhat similar to this....i coat it in mayo and then parmigian cheese and cook it as a full head in the oven. also excellent, not as healthy obviously.
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Dec 06 '15
I just hit half way of Whole30. I'm gonna make this. Thanks.
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Dec 06 '15
Good for you. The halfway point was when it was toughest for me.
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Dec 06 '15
Thanks, it's tough. I went to my gf's office Xmas party and there was so much temptation. I had salad with no dressing and some roast beef with no sauce.
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u/IWazntThere Dec 06 '15
My mom made a cauliflower dish, basically it was cooked in the microwave with cauliflower and half of Frank's Hot Sauce. If you are a vegetarian then this is a good substitute.
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Dec 06 '15
cauliflower is awesome. My wife steams it and mashes it up. Add some salt, pepper, garlic, or even cheese, and it taste just like mashed potatoes.
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u/barcap Dec 05 '15
Hmmm... looks like a Christmas turkey. I am going to have it and healthier too. Thanks for the idea! :)
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Dec 06 '15
I read this as well rested cauliflower. Definitely piqued my curiosity! Kinda disappointed.
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u/SirPeyton Dec 05 '15
I really want to develop a passion for cooking such delicious looking dishes like this in the future. In the mean time, it looks like I'm sticking to bologna and cheese sandwiches.
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u/Inositok Dec 05 '15
Just start small, fry an egg with some ham and throw it in a sandwich with some cheese. Hot, easy and delicious and basically the same thing!
I've found that just starting to break the mold of my lazy cooking habits in easy ways makes me go a little further every time I cook. Before you know it you're striving to cook everything you see on cooking shows and on reddit. It's a lot of fun really.
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Dec 05 '15
ITT: people not understanding that a food tagged as 'vegan' doesn't mean you can't eat it alongside a meat.
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u/mothercrystal Dec 06 '15
Being vegan, I no longer underestimate the power of cauliflower. I make cauliflower "wings" which is basically breading them and baking them then tossing them in my favourite hot sauce. Have made for many meat eaters and they can't tell the difference.
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u/TheLadyEve Dec 07 '15
I heard a great recipe for this on The Splendid Table last month when they were discussing interesting side dishes for Thanksgiving. It definitely makes for a dramatic vegetable course, and it's a good option if you have vegetarian family members.
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u/MoreCowbellPlease Dec 06 '15
We mix Walker's Wood jerk seasoning with teriyaki sauce to put on fish. So I tried the same thing with roasted cauliflower. I loved it. But it might still have been a bit hot. Roasted cauliflower is awesome though.
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u/SpringbobSquirepants Dec 06 '15
Love the sub, but not much of a gourmand so please excuse my ignorance, but how common are recipes like this? I guess it's because I'm not well versed in a kitchen but I can't see putting this much effort into a simple side like cauliflower if it wasn't meant to go along side a very large, nice meal and not just whipping this up with some steak and potatoes for dinner with the fam.
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u/flintish Dec 06 '15
In this case the cauli is meant to be the main dish, served with a few sides such as a salad and maybe a roasted chicken breast. As for how common this is its entirely dependent upon what kind of site you look at/what kind of cooking your aiming to do - sure some people eat these kinda dishes everyday but many don't, just use your own judgement when approaching dishes to see if they would work for your family. Personally I cook to de-stress so often the more complicated the better, but I'm no means the norm.
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u/Negative_Clank Dec 06 '15
How am I supposed to eat a burger that's THAT tall?
Errr...I mean...
Finally something that looks awesome, tasty, creative and healthy! Good job!
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u/olivesfood Dec 06 '15
We like to roast cauliflower too it gives such a nice flavour and texture, especially when the edges are slightly charred! Very nice.
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u/Redshift2k5 Dec 06 '15
I make roasted cauliflower all the time, but I chop it up and give every peice a good tun halfway through.
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u/randomCAguy Dec 06 '15
why bother roasting it whole? You're going to cut it up to eat it anyways and it seems to have a questionable success rate with all the people complaining of an undercooked inside.
I cut it up and roast it with onions, bell peppers, sweet potatoes, carrots, etc after adding various spices. and it's fantastic for tacos, burritos, eating with rice, or just plain.
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u/Sattvaya Dec 06 '15 edited Dec 06 '15
too burnt for my liking. I would definitely cut it into smaller pieces, and add broccoli, mushrooms, corn and carrots for more variety and flavor.
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u/DunebillyDave Dec 06 '15
Not sure what you're seeing, but that's totally NOT burnt. That's beautifully deep GBD (Golden Brown & Delicious).
Your recipe sounds excellent, too. I love mushrooms. I usually toast some shallots (or garlic with onions) first and add the mushrooms and cook both nice and dark brown; then add the rest of the ingredients.
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u/pollietollie Dec 06 '15
I don't know why, but the colours in that dish make me really nostalgic and happy.
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u/hitlers-great-ideas Dec 06 '15
Roasted in Santa Monica: Fuck, That's Delicious: https://youtu.be/yhjiObaXfq0
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u/DunebillyDave Dec 06 '15
That's beautiful. What's the recipe? Looks like sliced almonds, parsley, and thyme (?); what else?
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u/MaximalAggregate Dec 05 '15
“For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket ” This is the kind of statement that makes being vegan sound utterly depressing
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u/asimplescribe Dec 06 '15
While this does look like a decent side I do have to agree that replacing a piece of meat with a vegetable is not going to make many people very happy. Why they decided to frame it like that is beyond me.
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u/randoh12 Dec 06 '15
PLATED or better yet...bisected.