Monday, October 20, 2014

Roasted Cauliflower with Basil 烤花椰菜

My goal in the kitchen has always been consistent - to simplify cooking as much as possible, yet the kind of quick and easy cooking that yields the best possible flavors.

This year, our small-space garden has transformed from a previously "vegetable-centric" garden to one predominant with herbs and chili. Basil, thyme and rosemary are three herbs that has grown quite well in our garden space. In addition, basil is very easy to propagate by "cuttings", so naturally we had more than enough basil to spare for what my cooking (or rather, my pesto) can accommodate.

As the essential oils e.g. eugenol in basil are highly volatile, it is best to add the herbs near the end of the cooking process, so it will retain its maximum essence and flavor.

Okay, to step out of the pesto-zone, I am going to try something else today, with basil.

Roasted Cauliflower with Basil 罗勒烤花椰菜
1/2 head of cauliflower (about 1lb), cut into small florets
Sea salt to season
Olive oil to lightly coat the cauliflower florets
7-8 basil leaves to chiffonade
Wedge of lemon

Directions: Preheat oven 400F. Place the cauliflower florets on a wide baking tray, lightly season with olive oil and salt, then spread them evenly across the baking tray. Bake the cauliflower florets for about 30mins: and at the last 10 minutes, remove the tray, toss in the basil and send the tray back to the oven and continue to roast for the remaining 10 minutes. Squeeze of lemon, before serving

Of course, there are other variations you can do - add shallots and/or garlic, and/or spice(s), and/or other herbs.

Though I have done Roasted Cauliflower Pizza, Sweet and Sour Cauliflower in the style of Gobi Manchurian, Almost Aloo Gobi - Spicy Cauliflower with Potatoes, Cauliflower Potato Cheddar Soup, roasting cauliflower is still my go-to as it is one of the easiest and fuss-free methods to cook cauliflower.

Sharing with Hearth and Soul. Also submitting this to My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Charmaine of Mimi Bakery House.

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