Roasted cauliflower! Discovered in the book Jerusalem by Y. Ottolenghi, it was my revelation last winter and since then I have already prepared it in many ways. However, it is not yet on this blog.
Tasting oven-roasted cauliflower means giving up other cooking for good. It is already very simple to make, but it is also and above all delicious. Once the cauliflower is nicely browned, let’s get to the salads and other preparations!
Roasted cauliflower is a wonderful base.
I paired it with chicory of the grumolo variety. I had never tasted this one before, and it was certainly the particularly aesthetic side of these small red or green leaves that attracted me. This chicory is particularly bitter. It goes wonderfully with Roquefort, and surprisingly, the bitterness almost disappears. A few pecans, and here is a salad that will not leave anyone indifferent.
Roasted cauliflower, chicory, roquefort cheese and pecan salad:
1 large cauliflower
Preheat the oven to 200°C.
Cut the cauliflower into small florets. Wash them.
Place them on a plate and drizzle them with a nice drizzle of oil.
Salt and mix.
Bake for 20/25 minutes, flipping halfway through. They should have a nice golden color.
Reserve at room temperature.
150 g chicory (grumolo)
100g roquefort cheese
pecan oil (Guenard)
Roast the pecans in the oven for ten minutes. You can enjoy cooking cauliflower.
Mix the warm or cold roasted cauliflower with the chicory leaves.
Add cubed cheese and pecans.
Drizzle with vinegar and oil.
To finish: endive is also a variety of chicory. Much less bitter, it will seduce the greatest number. The treviso (radicchio) will also be very good in this salad.
I had the pleasure of discovering pecan oil. I was unaware of its existence. I found it interesting to use it at the same time as pecans. You can replace it with another oil.
Want another idea for cooking your roasted cauliflower? Roquefort Papillon offered me to imagine a comforting recipe, just to end the winter gently. To find it, it’s here.