Many of us developed an aversion to cauliflower after being served plain steamed cauliflower, which lacks flavor and is insipid and uninteresting.
However, there are many ways of serving cauliflower that have fabulous flavors and textures and look much more appealing.
These recipes may turn you from a cauliflower hater to a cauliflower lover and addict.
Often the simplest cooking methods produce the best outcomes.
With cauliflower the secret is to slice the cauliflower into thick 'steaks' and to grill or barbecue the slices on a grill and top with a sprinkling of freshly ground pepper and Parmesan cheese or similar. The smoky taste from the grilling enhances the natural flavors of the cauliflower.
Preheat grill to low- moderate. Slice the cauliflower into 3/4 inch (1 1/2 cm) thick slices ('steaks'). Cut vertically from the top of head towards the stalk. (Some cauliflower florets will fall off; save for dipping in hummus or guacamole on the side!). Set out the steaks on a baking sheet or large plate. Whisk together the oil, basil and oregano in a small bowl and season with freshly ground pepper and salt. Brush this mixture over both sides of the cauliflower 'steaks' sides of cauliflower. Place the cauliflower slices on a preheated grill or barbecue. Cover and grill until lightly browned on both sides, turning once. When cooked, drizzle with the remaining marinade, sprinkle with the Parmesan cheese and return to the grill briefly to melt the cheese. Serve hot.
Preheat your oven to 400 degrees F (200 degrees C). Lightly oil a large baking sheet or shallow roasting pan. Cut the cauliflower from the head into florets and transfer to a medium size bowl. Add with minced garlic. Drizzle with the olive oil and lemon juice and toss well to coat all the florets with oil and lemon juice. Spread the florets over the roasting pan in a single layer. Sprinkle the florets with salt and freshly ground pepper. Transfer the pan to the pre-heated oven and cook for 25-35 minutes, until the tops have started to brown. Use a fork to test for doneness and flip to complete the cooking. Remove the roasted cauliflower from the oven and sprinkle Parmesan cheese over the hot cauliflower. Serve immediately.
Preheat the oven to 450 degrees F (220 degrees C). Transfer the cauliflower florets to a large shallow baking sheet or pan. Sprinkle with the chopped garlic, a drizzle of olive oil, crushed red pepper flakes cumin, salt and pepper. Bake in the cauliflower until tender and just starting to brown on top (about 25-30 minutes). Turn the florets occasionally to ensure they are evenly cooked. Remove from the oven, squeeze over the lime juice and serve topped with lime zest and cilantro. Serve while still warm.