Roasted cauliflower from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 248) by Amanda Hesser

  • cauliflower

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fettuccine with preserved lemon and roasted garlic; Crab and coconut curry; Slow-roasted duck; Braised Ligurian chicken; Sauce for venison steak; Spoon lamb; Dijon and Cognac beef stew; Oxtail braised with tomato and celery (Coda alla vaccinara); Brisket in sweet-and-sour sauce; New York strip steak with horseradish-mint glaze; Steak au poivre; Short ribs with coffee and chiles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on February 17, 2012

    So simple yet results in amazing flavours that seem quite complex. Delicious.

  • PrincessK on February 11, 2011

    Pg 240, Toss florets in EVOO, sea salt and freshly ground Tellicherry pepper, roast in a 375F oven until caramelized.

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