I used to think I hated cauliflower. But, really my experience with it was pretty limited. Raw on veggies trays, which I thoroughly dislike. Or seeing cali“faux” recipes (pizza crust, wraps, “mashed potatoes,” chocolate cake) after cali“faux” recipe. I actually like many of these now, but it is a rather unwelcoming way to eat a previously disliked vegetable.
The first time I remember liking cauliflower was at a potluck. It was roasted with some garlic and butter, and so good I went back for seconds. After that I was determined to try it more ways.
Most ways that I found I liked it involved gobs of dairy, which is no longer an option. So, back to the drawing board.
I have seem some delicious, heavy on spice, looking recipes. Roasted whole heads of cauliflower looks great, but I don’t want to try until the weather is cooler because of the long cook time. Roasted cauliflower steaks also look fantastic, but they can only use about half the head. No thank you.
I decided on broiling cauliflower with a host of spices. I made a wet rub with spices such as cumin, coriander, onion, garlic, a touch of sweetness, and some lime. A few minutes under the broiler sets the spice rub and even leaves a few charred bits which are delicious.
- 2 heads cauliflower
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground cardamon
- 1 pinch chipotle
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 tablespoon sucanat or sugar
- 3 tablespoons lime juice (2-3 limes)
- 2 tablespoons softened coconut oil or organic palm shortening
- 2 teaspoon salt
- Stem and core the cauliflower. Cut into florets. Put the florets into a large bowl (large enough to toss the cauliflower with the wet spice rub).
- Put the cumin, coriander, cardamon in a dry skillet. Heat over medium low heat while stirring until they are fragrant (a minute or two should do it). Pour into a small bowl. Add the rest of the ingredients to the spices. Stir. If the oil/shortening is not liquid it should be a wet paste.
- Turn the broiler onto high.
- Scrape the wet spice rub onto the cauliflower. Toss until the cauliflower is evenly coated. This is easiest done with your hands.
- Spread the cauliflower onto 1-2 broiler safe baking sheets in a single layer. For best results, have a bit of space between the florets (see photo).
- Broil the cauliflower on the top rack for 6-8 minutes, until you have dark spots and the cauliflower is crisp tender to tender.