A little embarrassed that cauliflower was the most eaten food in 2022?
It’s not as embarrassing as the show I watched the most in 2022 (Frasier). Or the underwear you wore the most in 2022 (absolutely huge). But it’s called “Perfect Cauliflower” and I swear it lives up to its name.
What makes this roasted cauliflower perfect is that it’s sliced into thumb-width slabs (also called “steaks” but not moi). During the slicing process, there will be a big mess on the counter, some pieces will crumble, and everything will be fine. It should caramelize more than the rounded stem pieces. Then crank up the oven to 450. This ensures a beautiful browning.
Fry the cauliflower in garlic oil before roasting. And while it’s in the oven, toast the coconut flakes casually with chopped chili (or a sprinkle of red pepper flakes) and grate the lime zest when done. toppings. A lime juice and coriander squeeze is a bonus step for those who overdo it.
This recipe is from my friend Andy Baraghani’s cookbook. aspiring chefI helped Andy with the words in the book.As for the recipe title, he was confident that this cauliflower was perfect and would be the only recipe in the book to make that claim. was like, “Okay Andy, but that’s cauliflower.” But I couldn’t stop making it. I’ve taken liberties, such as using garlic salt instead of fresh garlic, but the technique never disappoints me. Neither does the coconut topping. I usually make more than I need, so I stash the leftover crunch in a container and use it in a salad, or perhaps cauliflower.
Perfect cauliflower with spicy coconut crisps
recipe from aspiring chefAndy Barragani
1 head of cauliflower or romanesco (retaining green leaves and stems)
1/3 cup melted coconut oil or extra virgin olive oil
2 cloves of garlic, finely grated
½ teaspoon turmeric
spicy coconut crisp
2 tablespoons melted coconut oil or extra virgin olive oil
2 serrano or jalapeno chili, thinly sliced
1 cup unsweetened coconut flakes (see note below)
1 teaspoon finely grated lime peel
½ cup coarsely chopped coriander (leaves, stems, and all)
2 limes, cut into wedges
Place the oven rack in the lowest position and preheat the oven to 450ºF. If the outer leaves of the cauliflower don’t look fresh and brown, remove them and give them a coarse chop. Cut the cauliflower into 1-inch thick slabs (maybe 4-5 pieces) and fold the florets from the slabs.
In a large bowl, stir 1/3 cup coconut oil, garlic, and turmeric. Add the cauliflower pieces and leaves, season with salt, and toss with a large metal spoon or rubber spatula. Bake until golden brown, 25-30 minutes total.
Crisp the coconut: When the cauliflower is almost ready, put the coconut oil, chili, and coconut flakes together in a small skillet over medium heat. Cook, stirring occasionally, until most of the coconut flakes are golden brown and sweet in flavor, 2 to 4 minutes. Remove skillet from heat and stir in lime zest. Season with salt and mix again.
Transfer cauliflower to a platter and crumble coconut crisps on top. Sprinkle the cilantro on top and squeeze the juice from the lime wedges. Squeeze the remaining lime wedge on the side and serve.
A note from Andy on choosing coconut flakes: Buy unsweetened coconut that you can adjust the sweetness. (We associate coconut flavor with sweetness, but that comes from its aroma, not the actual flavor.) Depending on your mood, buy flakes or shreds. , from toast to incorporation into dishes, shredding makes everything faster.
PS Cauliflower and onion creamy gratin and 5 way meal plan.
(Photo courtesy: graydon herriot.)