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a basic B , especially when you know how to cook it right. While there are a myriad of ways to prepare cauliflower—, blending, sautéing, stir-frying—we'd argue that roasting cauliflower is by far the best way to turn this mild-tasting veggie into an umami-rich delight. —a chemical reaction between amino acids and reducing sugars when exposed to high heat that results in a browned color and that classic rich, caramelized taste.
Once your cauliflower is clean and patted dry, it's time to cut it."A perfectly-cut piece of cauliflower is a bite-size floret," Ziata says. To get the perfect floret, you'll needand a paring knife."Start by using the tip of a chef’s knife to cut out the stem. Then, use a paring knife to cut florets—think little trees—that are about one to 1.5-inches big,” Ziata says. The key? Keeping the florets from dismantling into a million tiny pieces.
The trick to nailing the Maillard reaction with roasting is to maximize the amount of heat exposure on the surface area of the cauliflower to achieve a nice, golden char. “Spread the cauliflower out in a single, even layer, to ensure the florets have space between them on the baking sheet,” Ziata says. “Use two sheets if you need to make room for everything.
On the flip side, if you have minimal time to prep, you can also roast your head of cauliflower whole. “If you’re roasting an entire head of cauliflower whole, you may wish to roast it covered with a little marinade so the inside steams nicely, and then remove the cover or foil to let it brown. Otherwise the small bits on the outside will burn before the inside is finished cooking,” Ziata says. In a 350ºF oven, this can take about an hour or so—removing the foil halfway through.
While Ziata likes cauliflower in a number of ways, there is one roasted cauliflower seasoning combo that stands out for her. “Roasted cauliflower with olive oil, sumac, salt, and pepper, served with a bright chermoula sauce with fresh herbs and lemon juice,” she says. If you’re ready to enjoy all of the2. In a large bowl, toss the cauliflower florets with oil, sumac, sea salt, and black pepper. Spread the florets in an even layer on a parchment-lined sheet tray.4.
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