Cauliflower: Rehabilitating an unloved vegetable

Cauliflower is a brassica, which makes it a close relative of other less-appealing vegetables like cabbage, Brussels sprouts and broccoli. All brassicas have the potential to be bitter, if not downright sulfurous, unless you treat them properly. And cauliflower is no different.

If you think you dislike cauliflower, I'm willing to bet you are thinking of the raw version. Pale, brain-like, like broccoli but without the colorful charm, cauliflower florets are often found in assorted crudites. Eaten raw, even with ranch dressing, cauliflower is not really at its best.

However, if cooked properly, cauliflower can be turned into something that will have you licking the bowl and going back for seconds. Honest!

The key is to give it a serious roasting, but not to overcook it. I never boil or steam cauliflower, because it turns out mushy and bland. (Blergh!)

Preheat your oven to 400 degrees. Take a head of cauliflower and cut off as much stem as you can. Then cut off the individual florets, trimming the stem ends to a reasonably short length.

Toss the cauliflower with a generous splash of olive oil, plus salt, pepper and minced garlic. At least one clove of minced garlic per head of cauliflower. If you're a garlic lover, bump that up to 4-5 cloves.

Once the oven is up to temp, put the cauliflower in a shallow baking dish or 9x13 pan. Big enough that the cauliflower can spread out in a single layer.

Bake the cauliflower for 30-45 minutes, or until they are roasted slightly at the tips and feel tender when you stab them with a fork. Serve it - and this is absolutely critical to the success of your dish - with a splash of lemon juice. (I add a splash of hot sauce, too.) You won't believe your taste buds!

Image courtesy Flickr/Jim Larson