Baked CauliflowerIt took me quite a few years of using other cooking techniques before I tried my hand at baked cauliflower. I had been making steamed and sauteed cauliflower as my standard -- hey, we all get stuck in our cooking ruts, right? But once I tried this technique, I was hooked. Although I feel it's not something for "everyday eating" because it requires quite a few cooking steps (read: loss of nutrients), it is a great option if you're looking to make an elegant presentation. When preparing baked cauliflower, it's usually best left in large florets. Before you cook your cauliflower in the oven, you'll want to steam (my preferred method) or boil it first. Steaming or boiling first until JUST fork-tender will prepare your veggie for the baking process. Your cauliflower is now ready for the next step. This cooking method works beautifully when you create a sauce to be poured over the top before putting it in the oven to cook. Create a delectable sauce by heating some of your favorite flavors, herbs and spices from the Cauliflower "Vegan Flavor Matches" with some water or veggie broth in a small pot on the stove top, whisking in a little flour to thicken it up while it's still cool. When warm, pour over the top of your prepared cauliflower. I like to combine bread crumbs, ground nuts and nutritional yeast to make a delectable crunchy topping. Cooking your dish at 350 degrees for 30 minutes should be sufficient for most dishes. Oven roasted cauliflower is another option and a little easier too. Your cauliflower doesn't need to be steamed or boiled first for this method. Simply place cut florets in an oven-proof baking dish, and drizzle with extra-virgin olive oil, salt, pepper and any other herbs/spices from the Cauliflower "Vegan Flavor Matches" list. Roast at 400 degrees, stirring occasionally, until the top is lightly browned and the insides are fork-tender, 15-20 minutes.
|
Visit the 
Take a peek at the 
Blink
Del.icio.us
Digg
Furl
Google
Simpy
Spurl
Technorati
Y! MyWeb