Page 16 - Boca Club News - December '22

Page 16, Boca Club News
The Good Life: Dining, Drinks, Destinations

Second Helpings: A Favorite Recipe from the Past Pages

of “Boca Club News”... Char Roasted Cauliflower

Admit it. Most of the time you have served cauliflower to
family and friends, it has been steamed...and kind of bland.
That’s the way most people are used to eating this very
healthy veggie. But these days cauliflower has taken on a
whole new image as the base for everything from pizza crust
to delicious muffins, so watch the reaction when you serve
this tasty side dish.

Yield: Each medium head of cauliflower will serve 2-4
people.

Ingredients:
Cauliflower
Extra virgin olive oil
Kosher salt
White pepper
Pinch of sugar

Directions: generously coated. Season with a large pinch of salt, a pinch
1) Rip off and discard any green leaves from the cauliflower. of white pepper and sugar. Toss again.
Cut out the core and trim off any brown spots. Chop into 3) Spread florets on a baking sheet with a little space between
quarter-sized florets. them and pop them into the oven.
2) Heat the oven to 350°F. Put the chopped cauliflower in a 4) Roast for 40-50 minutes, until the florets are deeply
large mixing bowl and toss with a big splash of Extra Virgin browned and shrunken. Serve warm with a touch more Extra
Olive Oil, making sure that the cauliflower is evenly and Virgin Olive Oil.