If you could hearken back to a simpler time (technology wise)?

[steve-in-kville]

I had to think about this thread over the weekend. I remember if you needed to work on something or wanted to learn a skill, you read a book or manual. Now, I go straight to youtube.

My children are big veggie eaters (a good thing) and we roast a lot in the oven. Recently I learned how to roast an entire head of cauliflower. It was an instant family favorite. I even bragged about it to a few co-workers and they never thought it possible.

I learned how by watching a few youtube vids to get my technique, oven temps/times and seasoning down

[Szdfan]

I had to think about this thread over the weekend. I remember if you needed to work on something or wanted to learn a skill, you read a book or manual. Now, I go straight to youtube.

My children are big veggie eaters (a good thing) and we roast a lot in the oven. Recently I learned how to roast an entire head of cauliflower. It was an instant family favorite. I even bragged about it to a few co-workers and they never thought it possible.

I learned how by watching a few youtube vids to get my technique, oven temps/times and seasoning down

Would you mind sharing the recipe or the video? Sounds delicious.

[steve-in-kville]

Would you mind sharing the recipe or the video? Sounds delicious.

This was one of them:

I made this for supper last night. I simply put the head(s) in a big pot with an inch of water and some salt, blanche for maybe 10 minutes and remove. I coat heavily with olive oil and whatever seasonings you want. I've done S&P, Adobo and my go-to... herb & garlic seasoning.

Oven temps have been between 350 and 400*. My wife had another dish in the oven at 350* so I had it in for about 30 minutes. 400* will make for a darker appearance, if you're into that.

I made two medium sized heads and it was still gone in 20 minutes. I've roasted broccoli, brussel sprouts, asparagus and even egg plant in the oven and it can't be beat. Just takes olive oil and some seasonings.

[RZehr]

Would you mind sharing the recipe or the video? Sounds delicious.

This was one of them:

I made this for supper last night. I simply put the head(s) in a big pot with an inch of water and some salt, blanche for maybe 10 minutes and remove. I coat heavily with olive oil and whatever seasonings you want. I've done S&P, Adobo and my go-to... herb & garlic seasoning.

Oven temps have been between 350 and 400*. My wife had another dish in the oven at 350* so I had it in for about 30 minutes. 400* will make for a darker appearance, if you're into that.

I made two medium sized heads and it was still gone in 20 minutes. I've roasted broccoli, brussel sprouts, asparagus and even egg plant in the oven and it can't be beat. Just takes olive oil and some seasonings.

My wife made this recipe last night. Except she said it called for wine. It was decent. If we do it again, we’ll probably cut back a little on the herbs and spices on top, and might add wine. Maybe cooking it a little longer as well would have made it a little softer. But it was fine, good. With adjustments it would have been great.

[steve-in-kville]

Its been a long time that I kept wine in the home for cooking. When I make this, I just use water with some course salt to blanche the head. As far as seasonings, we keep a canister of herb & garlic seasoning on hand. Whisk that with some olive oil and brush it on. Children gobble it up.