It doesn’t get much easier than this… oven roasted cauliflower with a touch of olive oil and parmesan cheese. With two heads each of regular cauliflower and the more flamboyant romanesco still in the chiller, I thought we should have some for lunch Friday but I didn’t have much time to think of anything too involved to make… so I simply trimmed the heads and cut them into small florets and washed them carefully. Placed them “heads up” in a ceramic dish, and sprinkled them with some water. Covered the dish with foil and stuck it in a 350F oven for 10-12 minutes, just long enough for the water to sizzle and evaporate, effectively steaming the cauliflower until just slightly softened.
Next, we removed the dish from the oven, discarded the foil, drizzled the cauliflower and romanesco generously with good olive oil, salt and pepper, and several tablespoons of grated parmesan cheese and stuck it back in the oven. If you like garlic, some minced garlic would have been nice, too. After about 10-15 minutes, remove from the oven and serve hot or warm. The romanesco was tender and quite sweet, the flavor intensified by the roasting. The extra step of partially steaming the veggies was worth the effort compared with just roasting the florest straight away, which can result in dry veggies. The romanesco retained much of its charming color, and the Teen was bowled over by the comment that it was a good example of fractals and other similar mathematical theories… she had apparently just taken that up in her Math class… veggies and mathematics, who would have guessed… :)