death to mushy cauliflower

by Diane Lofshult

Food for Thought:

No wonder kids hate cauliflower: most cooks boil the vegetable within a mushy inch of its life. (This is not pork, people!)

Try roasting cauliflower instead of steaming or boiling it. Simply separate the florets, and mix them in a bowl with 2 tablespoons of extra-virgin olive oil and an ¹/8 teaspoon salt. Roast in the oven at 450°F on a large baking sheet, turning over once or twice during cooking, until the florets are tender and golden (approximately 30 minutes).