Question: which roasting method works best with cruciferous vegetables?
Bought a giant purple cauliflower at the Ventura farmers market Saturday. I decided to roast it, but had some questions about what would work best. One recipe said to toss the florets with olive oil and just roast them on a cookie sheet at 400 for 20 minutes. But another suggested covering the veggies for the first part of the baking, and remove it.
I prepared the florets with thinly sliced garlic and spread them on a cookie sheet. I covered half with foil and let the rest roast uncovered
There was an obvious difference between the covered and uncovered halves. The florets on the covered were plumper.
I tossed all of the florets in just a dab more olive oil, added a drizzle of balsamic vinegar–lemon is good too, and sprinkled with a dusting of grated Parmesan. Topped it all with toasted walnuts.
The florets that had been covered were more tender and sweeter.
Tip of the day
When roasting cruciferous veggies and thinly sliced garlic tossed in olive oil, try covering the cookie/roasting pan with foil for 10 minutes in a hot oven (400F). Remove foil. Toss veggies. Roast uncovered an additional 10 minutes. Toss warm veggies with more olive oil, lemon or balsamic vinegar. Be light with the Parmesan, you don’t want the flavors to compete. Top with something crunchy. Toasted nuts are good (Just toss nuts in a skillet for about 5 minutes or until becoming fragrant).