Caramelized Cauliflower Recipe
caramelized cauliflower
I feel for Mark Twain. At the mention of cauliflower food writers inevitably blast the literary icon for his slandering the veggie as “nothing but cabbage with a college education.” Surely he didn’t mean to disparage the snowy white heads. When roasted, cauliflower is transformed into an elegant, sweet and tender side dish – a truly brilliant veggie with a Phd in Gastronomy.
caramelized cauliflower
serves 6-8
ingredients
- 1 large head cauliflower, about 3 lbs
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground cinnamon
- 1/8 tsp paprika
- 1/8 tsp ground cumin
- 1/8 tsp cayenne pepper
- 3 tbsp melted butter
directions
- Preheat oven to 475°F.
- Break apart the cauliflower into large florets and cut off the thicker stems. Place cauliflower in a single layer in a roasting pan or on a baking sheet.
- In a small bowl, stir together sugar, salt, pepper, cinnamon, paprika, cumin and cayenne pepper.
- Drizzle melted butter over cauliflower and sprinkle with the combined spices until evenly coated. Place in oven and bake 18-20 minutes stirring halfway through cooking. Remove from oven when cauliflower is tender-crisp and lightly browned around the edges. Serve immediately.
“Eat broccoli. And cauliflower, cabbage, and other stuff that looks like it came out of a mini Tolkien forest.”
