I can’t believe it’s taken me this long to discover how delicious cauliflower tastes when roasted. Chinese cuisine doesn’t really use the oven, and thus I grew up eating food that was mostly stir fried, steamed, or boiled. Not that stir-fried cauliflower isn’t delicious. It is. And I absolutely love Chinese food.
But there’s something about the roasting process that especially brings out some amazing flavors in cauliflower that you don’t get from stir frying, steaming, or boiling.
And it’s so incredibly simple . . . and so delicious. There’s really no need for an actual recipe. Just preheat the oven to 400 degrees; toss together cauliflower florets with olive oil, salt, and pepper; and put everything in a single layer onto a baking tray. Roast at 400 degrees for 25-30 minutes. Check the florets halfway through and stir.
Finish the dish off by drizzling some white truffle oil on top. You can optionally add coarse sea salt (or normal salt) to taste. Oh yeah . .once you add the truffle oil, it’s hard to stop eating it.
The truffle oil really kicks this humble side dish up to another level. I recently brought this to a potluck and people gobbled it up. Yeah, they gobbled up the veggie dish. It was awesome.
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