Thread: Roasted Cauliflower

"Zeppo" <[email protected]> wrote in
news:[email protected] on Dec Wed 2009 11:41 am

> I've been meaning to try this forever as people have been telling me
> how good this is. They were right. Broke up a small head into florets
> and tossed it with olive oil, a large clove of garlic, pressed and
> salt and pepper and roasted it a 400 degrees for 30 minutes, while I
> grilled a small flank steak.
>
> It got soft, turned brown and tasted wonderful.
>
> Jon
>

I toss mine in taco seasoning, curry is suppose to be nice too.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

On Wed, 16 Dec 2009 12:41:16 -0500, "Zeppo" <[email protected]> wrote:

>I've been meaning to try this forever as people have been telling me how
>good this is. They were right. Broke up a small head into florets and tossed
>it with olive oil, a large clove of garlic, pressed and salt and pepper and
>roasted it a 400 degrees for 30 minutes, while I grilled a small flank
>steak.
>
>It got soft, turned brown and tasted wonderful.
>
I've seen roasted broccoli done on Food TV, have you tried that? They
finish it off with shaved parmesan.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Dec 16, 9:41*am, "Zeppo" <ze...@hotmail.org> wrote:
> I've been meaning to try this forever as people have been telling me how
> good this is. They were right. Broke up a small head into florets and tossed
> it with olive oil, a large clove of garlic, pressed and salt and pepper and
> roasted it a 400 degrees for 30 minutes, while I grilled a small flank
> steak.
>

My Jewish grandma just rolled these small "cauliflorets" in flour or
in runny egg dough, fried them, and served with sour cream, salt and
pepper.

>
> It got soft, turned brown
>

Yep.

>
> and tasted wonderful.
>

Not bad at all.

The message
<[email protected]>
from ostap bender <[email protected]> contains these words:


> My Jewish grandma just rolled these small "cauliflorets" in flour or
> in runny egg dough, fried them, and served with sour cream, salt and
> pepper.

That sounds SO good! Thanks

Janet

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Wed, 16 Dec 2009 12:41:16 -0500, "Zeppo" <[email protected]> wrote:
>
>>I've been meaning to try this forever as people have been telling me how
>>good this is. They were right. Broke up a small head into florets and
>>tossed
>>it with olive oil, a large clove of garlic, pressed and salt and pepper
>>and
>>roasted it a 400 degrees for 30 minutes, while I grilled a small flank
>>steak.
>>
>>It got soft, turned brown and tasted wonderful.
>>
> I've seen roasted broccoli done on Food TV, have you tried that? They
> finish it off with shaved parmesan.
>
>
No I haven't, but it sounds lovely. I have a wedge of aged parmesan in the
fridge, too.

Jon

"ostap bender" <[email protected]> wrote in message
news:[email protected]...
> On Dec 16, 9:41 am, "Zeppo" <ze...@hotmail.org> wrote:
>> I've been meaning to try this forever as people have been telling me how
>> good this is. They were right. Broke up a small head into florets and
>> tossed
>> it with olive oil, a large clove of garlic, pressed and salt and pepper
>> and
>> roasted it a 400 degrees for 30 minutes, while I grilled a small flank
>> steak.
>>
>
> My Jewish grandma just rolled these small "cauliflorets" in flour or
> in runny egg dough, fried them, and served with sour cream, salt and
> pepper.
>
>>
>> It got soft, turned brown
>>
>
> Yep.
>
>>
>> and tasted wonderful.
>>
>
> Not bad at all.
>


Yum!

On Dec 17, 4:42*am, Janet Baraclough <janet.and.j...@zetnet.co.uk>
wrote:
> The message
> <0bde5ce6-fc5f-4247-8253-f7ddcc118...@a39g2000pre.googlegroups.com>
> from ostap bender <ostap.bender...@gmail.com> contains these words:
>
> > My Jewish grandma just rolled these small "cauliflorets" in flour or
> > in runny egg dough, fried them, and served with sour cream, salt and
> > pepper.
>
> *That sounds SO good! Thanks
>

Any time. Well, roasting would be healthier than frying but I am not
sure if it would taste as good. Probably would.

Another similar Russian-Jewish recipe is for eggplant/kabak (large
zucchini):

Slice into thin slices about fifth of an inch thick, roll in flour;
fry while pressing them with a spatula in a way that makes them lose
some moisture and hard texture; again serve with sour cream, salt and
pepper (like almost everything else in Russia, Ukraine, Hungary,
Poland etc :-)). I may mix in some hot chilli sauce like Sempio
Sriracha; or an alternative may be some curry spices.

An alternative is that after they are fried, you add eggs to the pan,
and make an eggplant omelette.

sf wrote:
> On Wed, 16 Dec 2009 12:41:16 -0500, "Zeppo" <[email protected]> wrote:
>
>> I've been meaning to try this forever as people have been telling me how
>> good this is. They were right. Broke up a small head into florets and tossed
>> it with olive oil, a large clove of garlic, pressed and salt and pepper and
>> roasted it a 400 degrees for 30 minutes, while I grilled a small flank
>> steak.
>>
>> It got soft, turned brown and tasted wonderful.
>>
> I've seen roasted broccoli done on Food TV, have you tried that? They
> finish it off with shaved parmesan.
>
>

Try grilling broccoli. Amazing.

-Tracy

"Tracy" <[email protected]> wrote in message
news:hgdgp2$8gc$[email protected]..
>
>
> sf wrote:
>> On Wed, 16 Dec 2009 12:41:16 -0500, "Zeppo" <[email protected]> wrote:
>>
>>> I've been meaning to try this forever as people have been telling me how
>>> good this is. They were right. Broke up a small head into florets and
>>> tossed it with olive oil, a large clove of garlic, pressed and salt and
>>> pepper and roasted it a 400 degrees for 30 minutes, while I grilled a
>>> small flank steak.
>>>
>>> It got soft, turned brown and tasted wonderful.
>>>
>> I've seen roasted broccoli done on Food TV, have you tried that? They
>> finish it off with shaved parmesan.
>>
>>
>
> Try grilling broccoli. Amazing.
>
> -Tracy

I've heard that. My cousin says she grills broccoli and cauliflower. She
slices the heads in 1/2 slices (as opposed to breaking it up into florets).

Jon

On Dec 17, 6:34*am, ostap bender <ostap.bender...@gmail.com> wrote:
> On Dec 17, 4:42*am, Janet Baraclough <janet.and.j...@zetnet.co.uk>
> wrote:
>
> > The message
> > <0bde5ce6-fc5f-4247-8253-f7ddcc118...@a39g2000pre.googlegroups.com>
> > from ostap bender <ostap.bender...@gmail.com> contains these words:
>
> > > My Jewish grandma just rolled these small "cauliflorets" in flour or
> > > in runny egg dough, fried them, and served with sour cream, salt and
> > > pepper.
>
> > *That sounds SO good! Thanks
>
> Any time. Well, roasting would be healthier than frying but I am not
> sure if it would taste as good. Probably would.
>
> Another similar Russian-Jewish recipe is for eggplant/kabak (large
> zucchini):
>
> Slice into thin slices about fifth of an inch thick, roll in flour;
> fry while pressing them with a spatula in a way that makes them lose
> some moisture and hard texture; again serve with sour cream, salt and
> pepper (like almost everything else in Russia, Ukraine, Hungary,
> Poland etc :-)). I may mix in some hot chilli sauce like Sempio
> Sriracha; or an alternative may be some curry spices.
>
> An alternative is that after they are fried, you add eggs to the pan,
> and make an eggplant omelette.
>

Hey, maybe that's why they call it egg-plant? :-)

BTW, you can use cauliflower in an omelette as well. I imagine it
would taste harmoniously.

Zeppo wrote:
>
>
> "Tracy" <[email protected]> wrote in message
> news:hgdgp2$8gc$[email protected]..
>>
>>
>> sf wrote:
>>> On Wed, 16 Dec 2009 12:41:16 -0500, "Zeppo" <[email protected]> wrote:
>>>
>>>> I've been meaning to try this forever as people have been telling me
>>>> how good this is. They were right. Broke up a small head into
>>>> florets and tossed it with olive oil, a large clove of garlic,
>>>> pressed and salt and pepper and roasted it a 400 degrees for 30
>>>> minutes, while I grilled a small flank steak.
>>>>
>>>> It got soft, turned brown and tasted wonderful.
>>>>
>>> I've seen roasted broccoli done on Food TV, have you tried that? They
>>> finish it off with shaved parmesan.
>>>
>>>
>>
>> Try grilling broccoli. Amazing.
>>
>> -Tracy
>
> I've heard that. My cousin says she grills broccoli and cauliflower. She
> slices the heads in 1/2 slices (as opposed to breaking it up into florets).
>
> Jon

Yes, slice the broccoli through the root so you have thin, flat
"trees". Olive oil, salt and pepper. Tastes completely different.

Tracy

"Zeppo" <[email protected]> wrote in message
news:[email protected]..
> I've been meaning to try this forever as people have been telling me how
> good this is. They were right. Broke up a small head into florets and
> tossed it with olive oil, a large clove of garlic, pressed and salt and
> pepper and roasted it a 400 degrees for 30 minutes, while I grilled a
> small flank steak.
>
> It got soft, turned brown and tasted wonderful.
>
> Jon

Roasted cauliflower is indeed wonderful stuff! I'm glad you tried it and
enjoyed it

Jill

On Dec 17, 5:58*am, ostap bender <ostap.bender...@gmail.com> wrote:
> On Dec 16, 9:41*am, "Zeppo" <ze...@hotmail.org> wrote:
>
> > I've been meaning to try this forever as people have been telling me how
> > good this is. They were right. Broke up a small head into florets and tossed
> > it with olive oil, a large clove of garlic, pressed and salt and pepperand
> > roasted it a 400 degrees for 30 minutes, while I grilled a small flank
> > steak.
>
> My Jewish grandma just rolled these small "cauliflorets" in flour or
> in runny egg dough, fried them, and served with sour cream, salt and
> pepper.
>
>
>
> > It got soft, turned brown
>
> Yep.
>
>
>
> > and tasted wonderful.
>
> Not bad at all.

Battered & fried cauliflower, broccoli and mushrooms were popular
restaurant appetizers in the 70s....

N.

On Dec 17, 8:34*am, ostap bender <ostap.bender...@gmail.com> wrote:
> On Dec 17, 4:42*am, Janet Baraclough <janet.and.j...@zetnet.co.uk>
> wrote:
>
> > The message
> > <0bde5ce6-fc5f-4247-8253-f7ddcc118...@a39g2000pre.googlegroups.com>
> > from ostap bender <ostap.bender...@gmail.com> contains these words:
>
> > > My Jewish grandma just rolled these small "cauliflorets" in flour or
> > > in runny egg dough, fried them, and served with sour cream, salt and
> > > pepper.
>
> > *That sounds SO good! Thanks
>
> Any time. Well, roasting would be healthier than frying but I am not
> sure if it would taste as good. Probably would.
>
> Another similar Russian-Jewish recipe is for eggplant/kabak (large
> zucchini):
>
> Slice into thin slices about fifth of an inch thick, roll in flour;
> fry while pressing them with a spatula in a way that makes them lose
> some moisture and hard texture; again serve with sour cream, salt and
> pepper (like almost everything else in Russia, Ukraine, Hungary,
> Poland etc :-)). I may mix in some hot chilli sauce like Sempio
> Sriracha; or an alternative may be some curry spices.
>
> An alternative is that after they are fried, you add eggs to the pan,
> and make an eggplant omelette.

Zucchini slices dipped in egg and then fine cracker crumbs and fried -
very yummy summer-time treat (along with fried green tomatoes).

N.

hahabogus wrote:
> "Zeppo" <[email protected]> wrote in
> news:[email protected] on Dec Wed 2009 11:41 am
>
>
>> I've been meaning to try this forever as people have been telling me
>> how good this is. They were right. Broke up a small head into florets
>> and tossed it with olive oil, a large clove of garlic, pressed and
>> salt and pepper and roasted it a 400 degrees for 30 minutes, while I
>> grilled a small flank steak.
>>
>> It got soft, turned brown and tasted wonderful.
>>
>> Jon
>>
>>
>
> I toss mine in taco seasoning, curry is suppose to be nice too.

Taco seasoning would be a change, so would curry.


Jon baked his at 400 degrees for 30 minutes. I just double checked, and
the recipe I posted here on November 15th calls for a 450 degree oven
for 20 minutes (break the cauliflower into bite sized pieces, toss in
olive oil along with chopped garlic, fresh thyme and kosher salt, then
bake at 450 for 20 minutes).


If I am cooking something else in the oven at the same time, it is nice
to know I could lower the temperature to 400 and cook it 10 minutes
longer. It would depend on what I was cooking. I do like to roast
chickens at 400.


Becca

On 17-Dec-2009, "jmcquown" <[email protected]> wrote:

> "Zeppo" <[email protected]> wrote in message
> news:[email protected]..
> > I've been meaning to try this forever as people have been telling me how
> >
> > good this is. They were right. Broke up a small head into florets and
> > tossed it with olive oil, a large clove of garlic, pressed and salt and
> > pepper and roasted it a 400 degrees for 30 minutes, while I grilled a
> > small flank steak.
> >
> > It got soft, turned brown and tasted wonderful.
> >
> > Jon
>
> Roasted cauliflower is indeed wonderful stuff! I'm glad you tried it and
> enjoyed it
>
> Jill

I hate caluliflower; however, I saw this thread and though, what the heck,
I'll try it. Let's face it, most anything can be improved with olive oil
and garlic 8-)

I made it for lunch today using half a head of cauliflower. WOW, it doesn't
taste like cauliflower; all that horrible cauliflower taste is gone and
replaced with very pleasant flavor. I'll make it again. Oh, BTW I ate half
of what I made, roughly, a quarter of a head, much of it before plating.
--
Change Cujo to Juno in email address.

On Dec 17, 5:03*pm, "l, not -l" <lal...@cujo.com> wrote:
> On 17-Dec-2009, "jmcquown" <j_mcqu...@comcast.net> wrote:
>
>
>
>
>
> > "Zeppo" <ze...@hotmail.org> wrote in message
> >news:[email protected]..
> > > I've been meaning to try this forever as people have been telling me how
>
> > > good this is. They were right. Broke up a small head into florets and
> > > tossed it with olive oil, a large clove of garlic, pressed and salt and
> > > pepper and roasted it a 400 degrees for 30 minutes, while I grilled a
> > > small flank steak.
>
> > > It got soft, turned brown and tasted wonderful.
>
> > > Jon
>
> > Roasted cauliflower is indeed wonderful stuff! *I'm glad you tried itand
> > enjoyed it
>
> > Jill
>
> I hate caluliflower; however, I saw this thread and though, what the heck,
> I'll try it. *Let's face it, most anything can be improved with olive oil
> and garlic 8-)
>
> I made it for lunch today using half a head of cauliflower. *WOW, it doesn't
> taste like cauliflower; all that horrible cauliflower taste is gone and
> replaced with very pleasant flavor. *I'll make it again. *Oh, BTW I ate half
> of what I made, roughly, a quarter of a head, much of it before plating.

We've got a Syrian restaurant here that sometimes takes roasted
cauliflower
and dresses it with lemon juice, olive oil, parsley, and onion.
That's
good, too, even at room temperature.

Cindy Hamilton

On 12/18/09 14:17, Cindy Hamilton wrote:

> We've got a Syrian restaurant here that sometimes takes roasted
> cauliflower
> and dresses it with lemon juice, olive oil, parsley, and onion.
> That's
> good, too, even at room temperature.

Had it this year for the first time; the cauliflower was on a buffet,
very brown, and I couldn't recognize it by sight. Or by taste. I think
this example was deep fried and the flavor was most like roasted brussel
sprouts. Very rich and tasty.

--
brother mouse
composed offline and synced later.
http://www.mousetrap.net/mouse/offline.html

"Nancy2" <[email protected]> wrote in message
news:[email protected]...
On Dec 17, 5:58 am, ostap bender <ostap.bender...@gmail.com> wrote:
> On Dec 16, 9:41 am, "Zeppo" <ze...@hotmail.org> wrote:
>
> > I've been meaning to try this forever as people have been telling me how
> > good this is. They were right. Broke up a small head into florets and
> > tossed
> > it with olive oil, a large clove of garlic, pressed and salt and pepper
> > and
> > roasted it a 400 degrees for 30 minutes, while I grilled a small flank
> > steak.
>
> My Jewish grandma just rolled these small "cauliflorets" in flour or
> in runny egg dough, fried them, and served with sour cream, salt and
> pepper.
>
>
>
> > It got soft, turned brown
>
> Yep.
>
>
>
> > and tasted wonderful.
>
> Not bad at all.

Battered & fried cauliflower, broccoli and mushrooms were popular
restaurant appetizers in the 70s....

N.


I remember battered fried mushrooms! They were always too hot (not spicy,
just very hot right out of the fryer basket). Delicious!

Jill