11 Mar2012

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… :)



  1. betty q. says:

    MM…to add another layer of flavour and color to roasted vegetables, I usually drizzle the roasted vegetables with garlic infused olive oil and sprinkle with DUKKAH! You probably can buy it BUT homemade stuff is better for you can tailor the nuts and spices to your taste. I prefer using hazelnuts over here, some roasted sunflower seeds and roasted pumpkin seeds, garlic powder, a pinch of roasted cumin and fennel, sea salt and a pinch of smoked paprika….all blitzed in a food processor or ALMIRES!

    DUKKAH DIP! ….bread dipped first in garlic infused olive oil or LOBSTER OIL, MP…with balsamic and then in dukkah. My boys call it DUKKARET!

    Mar 11, 2012 | 9:22 am


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  3. MP says:

    Hahaha Bettyq, you read my mind – although I have had not-so-pleasant experiences with roasted cauliflower – they had bitter aftertaste and I cannot for the life of me determine why and how I ended up with bitter-ish cauliflower! Will probably use another type of veggie… I am a bit embarrassed to admit that I’ve never heard of dukkah! And I am about to make another batch of lobster oil… hubby will not be happy…

    Mar 11, 2012 | 4:22 pm

  4. betty q. says:

    I am already “sawa” making lobster oil, MP, but I cannot refuse my son’s request! Buti na lang he can afford to gain weight since he is mukhang ting-ting! For dukkah, MP, better not try it while your hubby is in town for it will be your next addiction at baka na ako murahin ni MR. MP! But to make him happy, make some beer sticks for him or grissini with seasoned salt, cayenne pepper, ground pepper, crushed fennel seeds, etc. Brush the sticks ( I make them 1 dangkal long only) with garlic infused olive oil or lobster oil before baking. Your excuse to make lobster oil!

    Mar 11, 2012 | 4:53 pm

  5. Katrina says:

    I still can’t get over how gorgeous the romanesco is — as if Mother Nature took some “magic mushrooms” when she created it. ;-)

    Mar 11, 2012 | 5:37 pm

  6. millet says:

    the romanesco made the plain-looking dish stand out!

    Mar 12, 2012 | 9:23 am

  7. Betchay says:

    BettyQ: what other substitute mixed nuts for this Dukkah?First time I heard of this.Is it Mediterranean?Where else can Dukkah be use? Can you use it for grilled meats too?

    Mar 12, 2012 | 11:53 am

  8. betty q. says:

    Betchay…you can use any nuts you want except….I can just imagine what Silly Lolo would say! But going back to nuts…you need to roast them first to bring out the nuttiness!…you can use almonds, pistachios, macadamias, even cashews!

    I think it has Egyptian roots? Besides dipping pieces of bread first in garlic infused olive oil and then in dukkah, maybe use it as sort of crust even for fish like halibut or chicken before pan frying or roasting….maybe to top mac and cheese…or how about in baked tahong! Ok…I am getting carried away again!

    Mar 12, 2012 | 1:26 pm

  9. Betchay says:

    Thanks BettyQ! You are really one good cook with lots of new ideas!I will be trying this soon.

    Mar 13, 2012 | 8:35 am

  10. zena says:

    I love roasting cauliflower in 400 degrees to really make it crunchy with brown edges. With the olive oil and salt, it’s like eating veggie popcorn!

    Mar 13, 2012 | 8:55 am

  11. Francesca says:

    Hi Betty Q, can you please teach me how to make lobster oil? thank you!

    Mar 15, 2012 | 10:00 am


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