It seems that every food blog I turn to has a post about roasting a whole cauliflower. People are really shitting their bricks over these babies! I even heard a woman in one of my classes mention it, to which another woman replied, Oooh I’ve heard when you cook it like that it tastes like steak!
Bitch please! Let’s settle down! Let’s settle way down!
Anyway, I’ve always been a (big) fan (of cauliflower) so I decided to pop one of these bros in the oven and see what this RAGE was all about. What I found was about what I expected–
Taste: The recipe I chose, unfortunately, didn’t taste like steak. But that’s ok. I didn’t expect it to. I wanted something to go with the Persian vegetarian “cutlets” I was making, and this seemed like a good fit. I went ahead and added more lemon and garlic to the mixture and the taste was good, but the flavor didn’t seep into the core of the flower, something I really wish had happened.
Texture: Crunchy on the outside and steamy delicious inside is always a good thing, but when inside is as large as the whole head, I kind of wished there was more crunchy to go around.
Presentation: Yeah, it was beautiful.
Conclusion: I think I prefer just cutting the cauliflower up and roasting it, but I do see how the roasting the whole thing would look good at a dinner party or to those who, for some reason, don’t normally eat the stems and base of the plant. (But really, why would someone only eat the tops? Are we children?) There are a few recipes online that have folks boiling the cauliflower in flavors before the roast, and that seems like a pretty solid plan, as long as it doesn’t get over cooked. Some kind of cheese or yogurt hard baked on top of the plant seems like a must though.