{"id":7428,"date":"2019-02-08T17:05:15","date_gmt":"2019-02-08T17:05:15","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7428"},"modified":"2021-05-20T18:51:23","modified_gmt":"2021-05-20T18:51:23","slug":"cauliflower-crack-1","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/02\/08\/cauliflower-crack-1\/","title":{"rendered":"Cauliflower Bouquet"},"content":{"rendered":"

I cannot get into the cauliflower “steaks” thing.\u00a0 I’ve tried and tried and I don’t know about you, but I end up with a crumbled mess.\u00a0 I would cook cauliflower more often if it was easier to work with, but as well as being a terrible baker, I also have horrible knife skills.\u00a0 Cauliflower steaks are probably not going to happen in my repetoire.\u00a0 I’m just not that talented.<\/p>\n

Then the intrawebs happened.\u00a0 I stumbled virtually onto whole roasted cauliflower nirvana.\u00a0 Why have I not thought of it before?!\u00a0 Probably because I had pretty much given up on cauliflower being anything other than soup or roasted florets.\u00a0 *yawn*\u00a0 But roasting a whole head intact?\u00a0 The possiblilities are endless and so are the sauce options.\u00a0 And it’s a gorgeous presentation without having to do a whole lot.\u00a0 Hubs and I are addicted.\u00a0 I see many heads of cauliflower in our future.<\/p>\n

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Cauliflower is like the chicken of the vegetable world.\u00a0 It does have a distinct flavor, but it’s subtle, and adapts well to just about any flavor combination you can dream up.\u00a0 I’m already thinking of how I can do an Italian version, or bbq sauce on the grill…good gravy I just drooled a little bit.<\/p>\n

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Currrently, Hubs and I are hooked on an Indian\/North African ish type sauce that is amazing.\u00a0 I would definitely do this with vindaloo and I think I just might this week.\u00a0 Maybe I’ll whip out the harissa.\u00a0 What’s going to happen?!<\/p>\n

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Whole Cauliflower<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> whole head cauliflower<\/span><\/li>
  • 2<\/span> teaspoons<\/span> garlic powder<\/span><\/li>
  • 1<\/span> teaspoon<\/span> salt<\/span><\/li>
  • 1<\/span> teaspoon<\/span> cayenne powder<\/span><\/li>
  • 1 1\/2<\/span> teaspoons<\/span> cumin<\/span><\/li>
  • 2<\/span> teaspoons<\/span> smoked paprika<\/span><\/li>
  • 2<\/span> teaspoons<\/span> turmeric<\/span><\/li>
  • 1\/4<\/span> cup<\/span> olive oil<\/span><\/li>
  • 1\/2<\/span> cup<\/span> tahini<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the oven to 400.\u00a0 With a pairing knife, carefully remove the base part of the core of the cauliflower and set in a baking dish.<\/div><\/li>
    • Combine all the ingredients in a bowl and slowly pour over the cauliflower making sure the whole thing is covered.<\/div><\/li>
    • Cook in the center of the oven for 30 minutes.\u00a0 Cover the dish with foil, and continue cooking for another 20 minutes.\u00a0 Slice and serve!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      I cannot get into the cauliflower “steaks” thing.\u00a0 I’ve tried and tried and I don’t know about you, but I end up with a crumbled mess.\u00a0 I would cook cauliflower more often if it was easier to work with, but as well as being a…<\/p>\n","protected":false},"author":1,"featured_media":7448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/02\/5721AA73-6917-4A2A-B710-B169B6F158FE.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1VO","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7428"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7428"}],"version-history":[{"count":7,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7428\/revisions"}],"predecessor-version":[{"id":8217,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7428\/revisions\/8217"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7448"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}