Roasted cauliflower is one of those simple, go-to dishes that I’ve been whipping up for years. Depending on her mood, Dahlia will even try some (though right now she prefers it steamed, which is unfathomable to me).
And as soon as it gets cool enough outside to crank up the oven, usually I cut up a cauliflower and throw it right in, letting it get golden, softened, and sweet under the intense heat (425 is about right, for about 30 minutes or so). Then I eat a big bowl of it for lunch or as a side dish with dinner, sometimes both on the same day if I've made a big enough batch. And I mean BIG batch; I can easily go through one small head all by myself for lunch. The stuff shrinks down, after all.
In my latest book Cook This Now, the sweetness of roasted cauliflower gets an earthy kick from coriander and cumin seeds, which I throw into the pan and let toast with the vegetable. This is pretty much my standard, I-don't-want-to-think-about-it recipe and I've made it so many times i can do it on autopilot. It always satisfies.
But yesterday, after yet another attempt at organizing my overflowing spice cabinet, the fennel pollen was front and center and readily available when I opened the cupboard. So for something a little different, after tossing the raw cauliflower florets with the requisite sea salt, fresh black pepper, and good olive oil, I added a good pinch of fennel pollen.
The flavor was lovely and subtle and sweeter than my usual spice mix. The cauliflower was still tender and satisfyingly crunchy where it had browned, and the fennel pollen lent a slight floral note that seemed to be an appropriate quality for an early autumn lunch. Which was just what I needed.
Roasted cauliflower is one of my favorite side dishes! I had it tonight for dinner, in fact, but thrown into a mac and cheese with creme fraiche and gruyere... Usually I like it simply roasted with salt and pepper and a little grated Parmesan. Will have to try with fennel pollan! Thanks for the inspiration.
Posted by: Katherine Martinelli | 10/08/2011 at 06:10 PM
It was a great revelation for me when I discovered that cauliflower didn't have to be steamed into oblivion, as it was so often during my childhood. However, I thought I had every spice and seasoning in existence in my pantry. I do not have fennel pollen. I do have some fennel plants that are flowering right now. Maybe I could just dust the cauliflower with the flowers.
Posted by: meg | 10/09/2011 at 08:39 AM
Cauliflower is to great for those of us trying to lower our cholesterol levels! How do you know when seeds are over-toasted though? Mine always taste burnt afterwards...
http://www.thecholesterolscoop.com/how-to-lower-cholesterol-levels.php
Posted by: Paula | 10/12/2011 at 01:17 AM
What is fennel pollen and where do you get it?
Posted by: Frank | 10/12/2011 at 06:18 PM
I love cauliflower in any shape and form but although I've been roasting everything else, I have yet to roast cauliflower. Now I will. And I have seriously never heard of fennel pollen!
Posted by: Jamie | 10/14/2011 at 07:28 AM
you Melissa Clark are quite funny. Of course a James Beard award counts!!! Best of luck to you, and I am excited to have found your blog.
www.chefpatrickotoole.blogspot.com
Posted by: Patrick O'Toole | 10/14/2011 at 07:49 PM
Paula: I think the cauliflower provides some kind of insulation because I've never had overtoasted seeds. You can add them during the last 10 minutes of roasting though if you're worried. I use a really heavy baking pan, too, which helps I think.
Frank & Jamie: here's a fennel pollen link:
http://www.thespicehouse.com/spices/fennel-pollen
It tastes like fennel seeds except sweeter and stronger. But fennel seeds work well with cauliflower too and are much easier to find.
Posted by: Melissa | 10/15/2011 at 02:36 PM