Caramelized Cauliflower Slivers

Until I got into cooking, I never realized that the way a food is sliced can completely change the way it tastes and the way that particular ingredient becomes part of a dish. A zucchini cut into discs is certainly different than a zucchini cut into long ribbons. You may find those discs sautéed into a stir fry, whereas the ribbons would be better suited for a fresh summer salad. I love when I’m at a restaurant and a certain vegetable will be sliced uniquely, and the new shape totally changes the way I think about the food and in turn, changes the way it tastes.

Although I’ve had roasted cauliflower many a times, when I saw this recipe for Caramelized Cauliflower Slivers, I was captivated by the thin pieces which are so different than the large florets that typically emerge from my oven. I loved how the slim pieces allow for more surface area to become roasted and crispy. I’m not one to compare a health food to a snack food, but my husband and I literally popped these cauliflower slivers like they were chips and the entire pan disappeared in mere minutes. I can’t believe I’m professing my love for something as basic as roasted cauliflower, but by simply using this new slicing technique this dish became anything but basic. I know this new preparation has me thinking about other ways I can slice vegetables to step them up a notch, and I hope it does for you too!

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Caramelized Cauliflower Slivers

Recipe Source: The Family Cooks

What You Need

  • 1 large or 2 small heads cauliflower and/or broccoli cut from top to bottom into thin slices (some will crumble, that's ok)
  • 3 to 4 tablespoons olive oil (enough to thinly coat all the vegetables), plus more for the baking sheets
  • 2 to 3 garlic cloves, minced
  • Salt and freshly ground black pepper

What To Do

  1. Preheat the oven to 425 degrees. Lightly oil 1 or 2 baking sheets or line with parchment paper.
  2. Combine the cauliflower and/or broccoli with the olive oil, garlic, salt and pepper in a large bowl and toss until thoroughly coated. Transfer to the baking sheet(s) and spread out so that the pieces aren't crowded.
  3. Roast until golden and tender, flipping occasionally so that the slices brown evenly, 25-30 minutes.
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