|I love to roast cauliflower. It’s the best way to bring out its full flavor — sweet, mild, nutty, with just that background note of faint vegetable bitterness. And roasting adds crispy bits to the tiny florets, a great textural contrast to the creaminess of the stem. Lately I’ve been finding these beautifully hued varieties — stunning purple and gorgeous golden cauliflower.
Check out my recipe for Roasted Cauliflower with Manchego and Almonds from March 1st, 2011 for tips on how best to roast this beautiful vegetable. I just love it!