Recipes with Helen Austin |
Not long ago, Jerry and I came across this roasted cauliflower recipe in a 2007 Cook's Illustrated magazine. We like
grilling and roasting vegetables like potatoes and beets because when you cook them in water you lose flavor and
nutrients. I'd been steaming cauliflower in the microwave, but after trying this recipe we liked it even better. We
enjoyed it "as is" straight from the oven. However, if you like the traditional cheese sauce, an easy recipe follows.
ROASTED CAULIFLOWER
1 medium head cauliflower (about 2 pounds)
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher (coarse-ground) salt and fresh-ground black pepper
Trim off outer leaves and stem of cauliflower, then cut in half. Cut each half into quarters, so you have eight
wedge-shaped pieces of cauliflower. Drizzle each piece with olive oil, rubbing to distribute. Season with salt and
pepper.
Heat oven to 475 degrees and place oven rack as near to middle of oven as possible. Line a baking sheet with
aluminum foil or parchment paper. Place cauliflower wedges on baking sheet and cover the whole thing tightly with
foil. Cook about 10 minutes. Remove foil and continue cooking 8-12 more minutes or until cauliflower wedges are
golden brown on bottom. Remove from oven and carefully turn cauliflower. Return to oven and cook 8-12 minutes
more or until cauliflower is golden brown on both sides.
Serve immediately or keep warm until serving time. You can even make ahead and warm up.
EASY CHEESE SAUCE
2 tablespoons butter
2 tablespoons flour
2 cups milk
Grated cheese to taste (about 1/4 to 1/3 cup)
Salt and black pepper to taste
Cayenne pepper or hot sauce (optional)
Melt butter in a small saucepan over medium heat. Stir in flour. Heat milk, but don't boil, in a glass measure in
microwave (2-3 minutes on HIGH should do it). Pour into saucepan, stirring constantly.
Lower heat and continue stirring until mixture has thickened to a creamy consistency. Remove from heat and
strain out any lumps, if necessary. Stir in cheese. Allow to cool slightly and add salt and pepper to taste. If you
like, spice it up with a little cayenne or hot sauce.
This sauce may be made ahead and CAREFULLY warmed up in a microwave-safe container.
| Roasted Cauliflower and Easy Cheese Sauce |
© 2010 Helen Austin. All rights reserved.
Photo © Robert Lerich | Dreamstime.com
Helen Austin was food editor at the Arkansas Democrat for six years and has since been a
contributor to Active Years and the Arkansas Times. Having no formal education in either
journalism or home economics, she credits any expertise in these fields to a lifelong interest in
food and writing.
Helen's food philosophy consists of getting the best, freshest ingredients available, then cooking
them in the simplest manner possible. She and her husband, Jerry, prepare most of their meals at
home.
contributor to Active Years and the Arkansas Times. Having no formal education in either
journalism or home economics, she credits any expertise in these fields to a lifelong interest in
food and writing.
Helen's food philosophy consists of getting the best, freshest ingredients available, then cooking
them in the simplest manner possible. She and her husband, Jerry, prepare most of their meals at
home.