Published January 1, 2007.
We wanted to add flavor to cauliflower without drowning it in a heavy blanket of cheese sauce, so we developed a roasted cauliflower recipe that gave us cauliflower with a golden exterior and a creamy interior. We discovered that steaming (in a covered sheet pan) followed by roasting produced nicely caramelized cauliflower with a creamy texture.
This dish stands well on its own, drizzled with extra-virgin olive oil, or with any of the following sauces. Also, some tasters liked spiced versions made with either curry powder or chili powder. Simply stir 2 teaspoons of either spice into the oil before seasoning the cauliflower in step 1.
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