Some years ago, I tried an amazing roasted cauliflower in a roof top, and wanted to try one day. I watched this video and then I had to do it.
INGREDIENTS
Whole cauliflower head
Cooking liquid
2 cups cheat white wine
2 cups veggoe stock
3 tbsp olive oil
2 tsp white wine vinegar
2 tbsp brown sugar
5 cloves garlic, slightly crushed
2 bay leaves
1 onion, in quarters
salt and pepper
Flavor Paste
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 any dried herb blend
- 2 tbsp fresh grated parmesan cheese
- 2 tbsp butter, melted
- 1 tsp fresh ground black pepper
- 1 tbsp tomate pure
Garnish
- 2-3 tsp fresh grated parmesan cheese
- fresh chopped parsley
DIRECTIONS
– Mix Cooking Liquid ingredients in a large stockpot and bring to a boil
– Once boiling, reduce heat to medium low and place cauliflower head in the pot and baste with a ladle once or twice as it cooks covered for 10-15 min.
– Preheat oven to 180C. Convection setting on if you have that option.
– While cauliflower is steaming in the stockpot, mix Flavor Paste ingredients in a small bowl.
– After cauliflower has cooked in the stockpot for 10-15 min, remove and transfer to a baking sheet with a raised grate.
– Spoon and spread Flavor Paste all over cauliflower head. Spray lightly with olive oil.
– Place cauliflower in preheated oven for about 30 min.
– Remove from oven and grate parmesan cheese all over and spray again lightly with olive oil
– Place in oven for another 15-20 min or until deep golden brown.
– Transfer to serving platter and garnish with fresh chopped parsley and enjoy!
And this is my result:
My coating wasnt great and I had it for lunch next day so it wasn’t the same, but still it was good. And as usual, room for improvement!
Still It is not the same roasted cauliflower I had that time…. need to do proper research.