For some time now, I have disliked cauliflower. I have tried it in a myriad of ways, from a cauliflower and blue cheese soup a long time ago to a raw cauliflower couscous just a few weeks back. I kept on trying different ways, convinced it couldn’t be as bad as it seemed, but was near on giving up.
Last week Molly Wizenberg’s A Homemade Life finally arrived with me in New Zealand and I soon discovered that contrary to some reviews I’d read, there were plenty of non-cake recipes inside. Molly took me to Paris in my lunch hour and I was north of Seattle by the time late evening emerged. In this time, she offered me preparations made with chick peas and radishes, pickled grapes and carrots, and a curiously tasty sounding preparation for the bland cauliflower (or so I have come to know it).
When I put a little head of cauliflower in our shopping basket this weekend, Andy raised an eyebrow and confirmed that I did indeed intend to place it there. One more go, I told him. If this fails, I am not going to bother myself again (except maybe to pickle it, I quietly thought, for that might give it some character).
It was the perfect night to test it. The skies were dark before we’d even arrived home from work and the wind was splattering the rain at our windows. After a long, warming shower, I plucked the cauliflower up and set about giving this vegetable another chance.
The result was wonderful. And it wasn’t just the salsa keeping things awake. The cauliflower had sweetened and charred to become far more than merely a vehicle for it’s topping. I’d even go so far as to say it’s a complete dish in itself, if you’re like us and enjoy eating out of a bowl cradled in your lap.
Roast Cauliflower with Salsa
Serves 2
Adapted from Molly Wizenberg’s A Homemade Life.
You will need:
A small head of cauliflower
2 tablespoons of olive oil
Maldon sea salt
& for the salsa:
A handful of fresh coriander/cilantro
1 jalapeno – I used the red one I had to hand, which made the dish look vaguely festive
3 cloves garlic
Juice of one large lime
3 tablespoons olive oil
Maldon sea salt
How to do it: Turn your oven on to 450 degrees (230 degrees Celcius). Chop the garlic, chili and cilantro and place in a bowl. Crumble a pinch of salt in, and then stir in the lime juice and oil. Leave to rest.
Take your cauliflower and cut it in to even slices, top to bottom, all about 1/4″ (5mm) wide. Drizzle it in enough olive oil that it is all covered in a thin film and crumble a pinch of salt over it. Place it evenly across two baking sheets and pop into the oven for 30 minutes, flipping it over halfway through to ensure an even texture. [I noted at this point that it was starting to smell really good!].
When the edges have browned, plate it and drizzle with the salsa. Serve the remaining salsa to the side and add to taste.
