Is it variety of uncomfortable that cauliflower was the foodstuff I ate most in 2022?
Not approximately as uncomfortable as the exhibit I viewed most in 2022 (Frasier). Or the underwear I wore most in 2022 (completely gigantic). But it’s called “Perfect Cauliflower” and I swear it life up to its title.
What will make this roasted cauliflower perfect is that it’s sliced into thumb-width planks (also recognised as “steaks” but not by moi). All through the slicing method, you’ll make a enormous mess on the counter and some pieces will crumble and anything will be okay. The point is that the flat side of (most of) the cauliflower will caramelize more than a rounded stalky piece due to the fact it’s in direct contact with the warm pan. And you’ll CRANK the oven to 450, which assures that gorgeous browning.
Then taste comes in. The cauliflower is tossed in garlicky oil ahead of roasting. And then though it is in the oven, you casually toast some coconut flakes with a chopped chile (or a sprinkle of pink pepper flakes), and grate some lime zest on that when it’s done. To serve, you douse your portion of cauliflower with the coconut topping, which gives it this “I’m fried but not really” texture and lime-in-the-coconut tropical taste. A squeeze of lime juice and cilantro are bonus ways for about-achievers.
This recipe is from my close friend Andy Baraghani’s cookbook The Cook dinner You Want to Be. I helped Andy with the text in the e-book, and when it arrived to recipe titles, I try to remember how he informed me, with these self-confidence, that this cauliflower was ideal and it will be the only recipe in the e book to make that declare. I was like, “Okay, Andy, but it is cauliflower.” But then I could not end creating it. I’ve taken liberties, like making use of garlic salt in place of fresh new garlic, but the method under no circumstances allows me down, and neither does the crunchy coconut topping. It ordinarily will make more than I need, so I stash the leftover crunch in a container and use it on salads or, additional possible, more cauliflower.
Great Cauliflower with Spicy Coconut Crisp
Recipe from The Prepare dinner You Want to Be, by Andy Baraghani
1 head cauliflower or Romanesco (maintain any green leaves or stems that come with it)
1⁄3 cup melted coconut oil or added-virgin olive oil
2 garlic cloves, finely grated
½ teaspoon floor turmeric
Spicy Coconut Crisp
2 tablespoons melted coconut oil or excess-virgin olive oil
2 serrano or jalapeño chiles, thinly sliced
1 cup unsweetened coconut flakes (see take note underneath)
1 teaspoon finely grated lime zest
½ cup coarsely chopped cilantro (leaves, stems, and all)
2 limes, lower into wedges
Spot an oven rack in the base placement and preheat the oven to 450ºF. If the outer leaves of the cauliflower seem contemporary and not brown, pull them off and give them a coarse chop. Trim the bottom main of the cauliflower so it can stand on its stem. Lower the cauliflower into 1-inch-thick slabs (you are going to most likely get 4 or five parts), then snap off the florets from the slabs.
In a big bowl, incorporate the 1⁄3 cup coconut oil, garlic, and turmeric and stir to mix. Throw in the cauliflower items and leaves, period with salt, and then toss with a substantial metallic spoon or rubber spatula. Unfold the cauliflower on a rimmed baking sheet and roast, flipping the items soon after the very first 15 minutes, right until deeply golden brown on both of those sides, 25 to 30 minutes overall.
To make the coconut crisp: When the cauliflower is practically ready, in a little skillet in excess of medium heat, combine the coconut oil, chiles, and coconut flakes. Prepare dinner, stirring sometimes, right up until the coconut flakes are golden brown in most spots and smell sweet, 2 to 4 minutes. Get rid of the skillet from the warmth and stir in the lime zest. Season with salt and stir again.
Transfer the cauliflower to a platter and crumble the coconut crisp in excess of it. Scatter the cilantro on major and squeeze the juice from a several lime wedges around. Serve with the remaining lime wedges on the facet for squeezing.
A take note from Andy on picking out coconut flakes: Usually invest in unsweetened coconut so you can regulate the sweetness. (We affiliate coconut’s flavor with sweetness, but that will come from its aroma, not its real flavor.) I invest in flakes or shreds, depending on my mood. The big flakes are graphic and neat, but everything goes more quickly with shreds—from toasting to incorporating into a dish. At the time you open up the bundle, keep it in the fridge to maintain freshness.
P.S. Creamy cauliflower and onion gratin and 5 means to food approach.
(Shots by Graydon Herriott.)