ROASTED CARAMELIZED CAULIFLOWER!
I’m all excited about Thanksgiving as I am every year. Our home is alive with the aroma of the holidays quickly sneaking up on us. I already made the 3 stuffings and froze them so all I have to do is take them out of the freezer the morning of and pop them in the oven!
Our family is HUGE and there are over 40 of us with last minute friends who come and friends of our kids who somehow couldn’t make it home for the holiday with their families! So we become one big happy family and celebrate all of our blessings!
With so many people and so many dietary restrictions (vegetarian, vegan, gluten free, I make sure to have plenty of salads, vegetables, and serve up a lot of options. Cauliflower seems to be the New Black and everyone is on the band wagon so I also posted on this site a recipe from
“Food for Thought”, a Cauliflower Puree that will knock your socks off! I will serve both the roasted and the puree for my Thanksgiving feast!
SERVE WITH YOUR THANKSGIVING FEAST
ROASTED CAULIFLOWER TO ADD AS A SIDE FOR ANY LUNCH, OR DINNER AND FOR THIS YEARS THANKSGIVING FEAST!
ROASTED CARAMELIZED CAULIFLOWER
1 large cauliflower, washed, dried, trimmed, and sliced into ¾-inch “steaks”
¼ cup extra-virgin olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt and cracked black pepper
1/8 teaspoon cayenne pepper
1 tablespoon lemon zest
1 tablespoon minced Italian parsley
Balsamic Glaze, store-bought or homemade
GETTING READY TO ROAST GETTI
ROASTING BRINGS OUT THE NATUAL SUGAR IN THE CAULIFLOWER AND ADDS DEEP RICH FLAVOR!
1 (16.9 fluid ounce) bottle balsamic vinegar
Pour the whole bottle into a small saucepan and bring to a boil over high heat. Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms syrup like consistency, about 14 to 25 minutes. Be careful not to thicken too much, or you will end up with a thick black goop. To test thickness use a wooden spoon, if the syrup coats the back of the spoon it is ready to remove from the heat. Let it cool to room temperature before you store it in the refrigerator. I use a needle nose plastic bottle to store my glaze after it has cooled. It will last up to a month in the refrigerator. It is easier to work with when it is chilled.
Preheat the oven to 450 degrees F.
Lay the cauliflower steaks on a large baking sheet.
In a small glass bowl whisk together olive oil, onion powder, garlic powder, cumin, turmeric, salt, pepper, and cayenne pepper. Use a pastry brush to coat both sides of the cauliflower with the olive oil mixture.
Bake 20 to 30 minutes or until the cauliflower has caramelized and is crusty on top and bottom.
Garnish with the lemon zest, parsley, and Balsamic Glaze.
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