Roasted cauliflower with parmesan and olives
Inspired by Jim Lahey of NYC’s Sullivan Street Bakery, this roasted cauliflower makes a wonderful pizza, pasta or side dish.
- 1 medium head cauliflower
- 3/4 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Crushed red pepper
- 2 cloves garlic, minced
- 1/2 cup green olives, chopped
- 1/2 cup grated Parmesan
- Italian flat-leaf parsley, optional
- Preheat oven to 400 degrees F.
- Remove leaves and cut stem of cauliflower. Rinse well and shake off excess water.
- Place head of cauliflower upright on large cutting board. Cut into 1/4-inch slices. Don’t worry if the slices fall apart.
- Place sliced cauliflower in large mixing bowl. Season well with olive oil, salt, black pepper and/or crushed red pepper. Stir to mix well and taste to check seasoning.
- Add chopped garlic, Parmesan and olives. Mix well.
- Drizzle a generous amount of olive oil on a rimmed baking sheet. Spread cauliflower mixture evenly.
- Bake for 25-35 minutes, until cauliflower is well-roasted and edges start to brown.
- Serve with a sprinkle of additional Parmesan, minced parsley and/or flaky Kosher or sea salt.
- Roasting and seasoning well are the keys to this dish – cauliflower should have a concentrated, roasted flavor. If it tastes merely cooked, not roasted, bake for a few more minutes some edges are very brown. If it seems dry, add another drizzle of olive oil. And if it tastes bland, sprinkle on a bit more salt.
- For cauliflower pizza, try to cut cauliflower as thin as possible (Lahey recommends using a mandoline). Spread cauliflower mixture over thinly rolled pizza dough and bake until cauliflower begins to brown. Pile the cauliflower generously, as it cooks down during baking.
- For cauliflower pasta, cook pasta in a generous amount of salted water to al dente, reserving a cup of the cooking water. Toss drained hot pasta with roasted cauliflower and add a bit of pasta water (you can also use chicken stock, cream, even a knob of cream cheese). Serve with a drizzle of olive oil, additional Parmesan and/or a sprinkling of minced parsley.
- For a heartier dish, sprinkle chopped or slivered almonds (even better toasted) over the cauliflower before serving. Fresh toasted breadcrumbs are also wonderful.
Here’s a link back to the post and pictures.