Cauliflower is a revelation when roasted-sweet, toothsome and nicely caramelized around the edges. Cutting it into florets is one possible route, but thick slices are even easier to cut, and they show off the pretty, scalloped silhouette of the head. A topping of fresh mint, cayenne and crisp bread crumbs contrasts deliciously with the creaminess of the sturdy "steaks." Serve this spicy side with simple roast chicken or meats.
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