Cauliflower Appetizer

I have a few kitchen essentials that have made my cooking easier and more delicious. A Le Creuset blue dutch oven, olive oil, well-seasoned Lodge cast iron pans and salt and pepper. My newest discovery, and the one I use most, is parchment paper. I used to think that parchment paper was for fancy baking, but while at a friend’s house for dinner I noticed she used it to roast salmon on a cookie sheet. No messy cookie sheet to clean and an evenly roasted piece of fish. I immediately bought a huge roll and have been roasting everything on parchment ever since. It has transformed cauliflower for me.

Farmer's Market Cauliflower

Farmer’s Market Cauliflower

Cauliflower, steamed, sauteed or au gratin has always been a disappointment to me. It tends to get watery and bland so I avoided using it for years – then I decided to roast it. I cut it into small florets.

Small Florets

Small Florets

Then I toss the florets in a bowl with olive oil and cumin seeds. If you haven’t used cumin seeds before you should give them a try. I love them roasted with any fall vegetable or toasted in a cast iron pan and added to creme fraiche as a dressing or dip.

Toss Cumin, Florets and Olive Oil  in a Bowl

Toss Cumin, Florets and Olive Oil in a Bowl

Then spread the cauliflower out on a parchment covered cookie sheet, salt and pepper and roast in a 375 degree oven until golden and crispy – never soggy.

Spread Evenly on Parchment

Spread Evenly on Parchment

Serve immediately.

Roasted Cauliflower

Roasted Cauliflower

 

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