I still like to think of cauliflower as broccoli’s less-loved sibling, despite my being very much an adult. The thing is, cauliflower is really, really versatile. It has enough of its own flavour that you can serve it on its own merits, but it is also neutral enough that you can do really cool things like cauliflower cream sauce or cauliflower tots.
For today, I’ve done up the vegetable in two simple ways. The first is the way I learned to love cauliflower when I was still a kid: lightly steamed, then sauteed in a bit of butter and breadcrumbs. The crumbs stick to the cauliflower and it becomes almost breaded with very little effort. Who doesn’t love breaded things?! It’s perfect for people not quite convinced yet about the virtues of cauliflower. The second is roasted. We love roasted vegetables here. A little caramelization from the oven mellows even the strongest of tastes.
1/2 large head of cauliflower, chopped into florets
1 tablespoon non-dairy margarine
1/2 cup gluten-free breadcrumbs
Steam cauliflower florets for a couple of minutes, until it starts to become tender. Remove from steamer and place in a large skillet. Add the butter and breadcrumbs and sautee over medium heat for another couple of minutes, until the breadcrumbs start to brown and are fragrant. Serve hot.
1/2 large head cauliflower, chopped into large florets
1/2 teaspoon salt
1/2 tablespoon olive oil
1 tablespoon tahini (optional)
Juice of half a lemon (optional)
Preheat oven to 375 F. Line a large baking sheet with parchment paper and lay the florets flat. Sprinkle with salt, drizzle with olive oil, and tahini and lemon juice (if using). Roast for half an hour, turning the cauliflower over half way through. Serve hot.