Roasted Cauliflower with Fennel-Chile Dry Rub
Prep time:
Cook time:
Total time:
Yield: Makes 2 Servings
I have made cauliflower every which way: I’ve blanched it, sautéed, boiled it, mashed it, deep-fried it, and eaten it raw. Until I read about it on eGullet.org, though, I never knew I could roast it. This recipe really brings out the richness of the cauliflower and matches it perfectly with the robustness of the spices. I use my fennel rub along with a few other spices. If you have sea salt, it works really well with this recipe. The cauliflower tends to shrink when roasted, so one head of cauliflower is about right for 2 servings.
Ingredients
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Instructions
- 1.Preheat oven to 400 degrees.
- 2.Cut the cauliflower into 1-inch florets and place in a large bowl. Drizzle with the oil and toss with your hands to coat each floret.
- 3.In a small bowl, combine the dry rub, coriander and salt. Add the spice mixture to the cauliflower. Once again, no tool is better than your hands. Get in there and make sure all of the florets are well coated.
- 4.Place the cauliflower on a baking sheet and spread out evenly in a single layer. Don’t worry if it is a little crowded. If you really cannot fit it on one sheet, use two.
- 5.Bake for about 15 minutes. Stir and bake for another 15 minutes or until the cauliflower is well browned and cooked through. Serve hot.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
