November 21st, 2020
Fave Rerun

Is Cauliflower The New Kale?

This post first ran in December 2016, but I dug it out to make the recipe for Thanksgiving.

Cauliflower is my new favorite veggie, its up there with zucchini noodles. The mild nutty flavor works with just about everything. I like this roasted-parmesan recipe from Epicurious–talk about easy.

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  • Just read the recipe- looks so easy and effective.
    Never heard of Kosher salt though ….?

    RuthDecember 21st, 2016  7:13 AM

     
  • Yum! Cauliflower (Brassica oleracea var. botrytis) and kale (Brassica oleracea var. sabellica) are variations of the same plant breed. Other variations include kohlrabi, brussel sprouts and cabbage. All the brassica vegetables offer pizzaz, variety and nourish our health. Thanks for posting; vegetables are chic, indeed.

    Kathryn HarlowDecember 21st, 2016  8:01 AM

     
  • Highly recommend this recipe, it’s an absolute favorite for cauliflower, a regular in our house!

    VictoriaDecember 21st, 2016  10:20 AM

     
  • Ruth, how come?
    I could not live without “Kosher” (and I am no Jewish, but love kosher food), “Himalayan” and “fleur de sel” salts!
    My new favorite is Maras Salt (I went to see the mines in Peru a couple of weeks ago)

    Martha ElenaDecember 21st, 2016  11:13 AM

     
  • OMG! I love, Love, LOVE Cauliflower!!!!!!!!!!!!!! Roasted Cauliflower is my absolute favorite!!!!!!

    SondraDecember 21st, 2016  11:54 AM

     
  • Ruth – Kosher salt is carried in almost every supermarket – right near the “regular” salt. It’s merely a coarse salt – you can also use coarse sea salt. I don’t buy “regular” salt anymore – I think it’s easier to control the salt content using Kosher salt. We use a salt grinder at the table – with even coarser salt. And…I use a finishing salt for certain dishes (Maldon flakes).

    Preston – we’ve been roasting just about every vegetable – love roasted cauliflower! I did save this recipe – it’s almost the same as what I make. I also love roasted broccoli – after roasting, top with parmesan, lemon juice and toasted pine nuts – fabulous!

    bisbeeDecember 21st, 2016  1:07 PM

     
  • I make this and lots of other roasted vegetables this way, but highly recommend using a cast iron pan instead of a baking sheet. Roasts vegetables so beautifully.

    KathyDecember 21st, 2016  9:30 PM

     
  • This sounds wonderful, and it’s officially on the menu for New Year’s Day! Mundane vegetables are all better when roasted (i.e., brussel sprouts)! We have not used traditional table salt for over a decade – Kosher salt is a staple, and Maldon salt is a must for avocado toast! Plus, it’s so pretty ~

    PaulaDecember 22nd, 2016  2:09 AM

     
  • I agree with Bisbee re roasted broccoli. It will make one a broccoli lover.

    AprilDecember 22nd, 2016  10:29 AM

     
  • April and Bisbee- this is the only way we eat broccoli, haven’t steamed it since the last century.

    PrestonDecember 22nd, 2016  10:49 AM

     
  • Did you really post this in 2016? Wow time flies! I started making it then and haven’t stopped – it is also the only way I make broccoli!

    betsyNovember 21st, 2020  7:27 AM

     
  • I agree with the enthusiasm for roasting vegetables- really delicious, and I’ll probably try this recipe too.

    I live in the UK, and I find that recipes don’t refer to Kosher Salt unless they originate in North America.
    We call it Rock Salt.

    BeccaNovember 21st, 2020  7:41 AM

     
  • Yes , Kale’s publicist jumped ship and went to represent Cauliflower, lol

    KarinaNovember 21st, 2020  7:57 AM

     
  • Thanks to Kathy for the tip on using a cast iron pan for roasting vegetables.. I will try this using my 14” pan. Also, I agree that kosher salt is easier to control. We never use “regular” salt, only kosher or a finishing salt. And a salt grinder using even coarser salt.

    SLFNovember 21st, 2020  9:38 AM

     
  • LOL! I made roasted cauliflower with parmesan last night! I use Epicurious frequently-it has the old Gourmet recipes. I miss Gourmet-it was a magazine that I loved for its erudition, beautiful photography, and food most of all. I never made a recipe from it that didn’t turn out wonderfully.

    RebeccaNovember 21st, 2020  9:45 AM

     
  • Delicious! Alternatively, I highly recommend Yotam Ottolenghi’s recipe for baked cauliflower. It’s beyond!!!!

    Abigail MooreNovember 21st, 2020  10:22 AM

     
  • I love cauliflower! This is a really good recipe:

    https://www.bonappetit.com/recipe/roasted-cauliflower-with-capers-and-parmesan

    gail cNovember 21st, 2020  11:16 AM

     
  • Cauliflower is a great food chameleon. It will take on any flavor. I grew tired of roasting it so now it’s my go-to for a healthy cauliflower “fried” rice

    karenNovember 21st, 2020  9:15 PM

     
  • Still using the cast iron to roast cauliflower, and everything else. Two variations…I add in addition to olive oil and seasonings, some high quality balsamic vinegar drizzled over it which adds a wonderful sweet and tart variation. And I also have been putting a lot of turmeric powder for a sort of curried version.

    KathyNovember 22nd, 2020  12:12 PM

     
  • Recipe sounds delish! Have been roasting endless heads with garlic- then finishing it with chopped parsley, olive oil, lemon and Parmesan. It’s great the day after as a salad too.

    StephanieNovember 24th, 2020  11:57 PM

     
  • Dear Abigail, hope each of us using the recipe from Ottolenghi’s book will use better ingredients. The London restaurant few years ago was a HUGE disappointment. When we saw the shelf with some products to purchase (?), or only displayed, we understood that we didn’t lose anything there. The food was truly disappointing. Try a baked cauliflower with Tikka Masala, perfection.

    IsabelDecember 6th, 2020  4:30 AM

     

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