In late summer the arrival of the most commonly eaten flower bud arrives in the market. Cauliflower is a cluster of unopened buds that is eaten raw or cooked. They are found in the ubiquitous white variety but then there are purple, green and cheddar-cheese orange ones. I must confess to being a bit of a traditionalist in this world and have a difficult time wrapping my lips around these “fashion” cauliflowers.They are all the same in terms of cooking possibilities and should be purchased when the cauliflower is tightly closed and un-blemished. If there are a blemish or two I simply shave them off with a pairing. Find the orange colored one try it with some potatoes for a very groovy mash -- at the other end of the spectrum roast the cauliflower whole for simple elegance.
Whole Roasted Cauliflower – yield 4 to 6 servings
1 head cauliflower
2 tablespoons olive oil
Salt and pepper to taste
1 lemon - juiced just drizzle
Pre-heat the oven to 350-degrees.
Carefully core the cauliflower by placing “x’s” in the stem. Then using a pairing knife remove the core taking care not to loosen the cauliflower cluster from its stem. On a baking tray place the cauliflower. Drizzle with the oil, salt and pepper. Cook in the oven for 30 to 40 minutes. Remove the cauliflower to a platter and pour over the lemon juice, and serve.