Who'd have thought that the humble cauliflower would one day enjoy designer status?
Once boiled into oblivion and served exclusively as hospital food, this unassuming vegetable now enjoys star status at trendy restaurants around the world, and this week the New York Times credited Israeli chef Eyal Shani for initiating the roast cauliflower trend.
It's some years since I first adopted this cooking method, and I remain astounded at how roasting can transform bland 'n boring, into an edible piece of art.
Roasted cauliflower can be served in slices as a carb-free alternative to bread, is simply amazing when served alongside BBQued meats, adds substances to a salad selection, and much more besides.
Put this favorite recipe to the test today and enjoy the wowed reactions of family and friends.
1 whole cauliflower, stripped of leaves
3 tablespoons canola oil
1 tablespoon peanut butter
1 tablespoon flour
Salt and pepper
1: Boil the whole cauliflower in salted water for approximately 20 minutes till just slightly tender but not over-soft then place on a paper-lined baking tray.
2: Mix oil, peanut butter and flour together and 'paint' over entire cauliflower.
3: Season with salt and pepper, sprinkle over breadcrumbsmixed with sesame seeds to coat completely, and cook at 200 C for approximately 30 minutes till crisp and golden.
COOK'S NOTES: You could use bags of frozen cauliflower pieces too though you lose the impact of a beautiful, big cauliflower. Don't be scared of using peanut butter as it delivers just a slight flavor and acts as 'glue' for the crumbs. Can be served warm or at room temperature. An amazingly good addition at BBQ's and great 'meat' for vegetarians.