Plus, the varieties that Isaac bought were so pretty. I’d seen the purple and orange heirloom varieties at Whole Foods before, but I hadn’t ever bought them and the green and pointy Romanesco was completely new to me. After a little online research I found:
Purple cauliflower = has a milder, sweeter, nuttier flavor and is free of the bitterness sometimes found in white cauliflower.
Orange cauliflower = very similar to white cauliflower, just a tad bit milder.
Romanesco cauliflower = often called Romanesco broccoli, but that it tastes like cauliflower only more crunchy and less assertive.
I also found that the Romanesco holds together better than regular cauliflower when you cut it into slices — we made cauliflower steaks on the grill with it one night and it worked like a charm.
I’m sure you are aware of this by now, but I LOVE all veggies roasted! For one, roasting heightens the flavor and sweetness of the vegetables. Two, you usually end up with a few golden brown crunchy pieces (my fav). And three, it’s super easy — preheat your oven, toss the veggies with a little seasoning and roast ‘em up.
I make plain ol’ roasted cauliflower (with a little oil, salt and pepper) all the time so I was excited to try Dreena’s version with almond flour and nutritional yeast. As with all her recipes, it turned out to be delicious. Isaac and I both loved the nutty and cheesy flavor. I was so happy that I took Dreena’s advice and made a double batch because we polished all but a few pieces in one night!
I asked Dreena if I could share the recipe here on EBF and she so kindly agreed! So if you’re looking for a new way to enjoy cauliflower, I highly recommend giving this recipe a try. Even if you’re not the biggest cauliflower fan, I have a feeling that you will love it prepared this way.
This almond roasted cauliflower recipes puts a spin a simple side dish using almond meal and nutritional yeast. Vegan and gluten-free.
4 – 4 ½ cups cauliflower flowerets (about 1 medium cauliflower, with bite-sized flowerets cut and used)
1 – 1 ½ Tablespoon extra-virgin olive oil (can reduce, but don’t omit – see note above)
1/8 teaspoon (rounded) sea salt
freshly ground black pepper (optional if making for kids)
2 Tablespoons almond meal
1 Tablespoon nutritional yeast
Preheat the oven to 425°F. Line a rimmed baking sheet or 8 by 12-inch baking pan with parchment paper. Toss the cauliflower with the olive oil and sea salt (and pepper, if using). Transfer to the prepared pan. Bake for 20 minutes, tossing once or twice. At the 20-minute mark, check the doneness and color of the cauliflower. If it has started to soften, turning a golden color, add the almond meal and nutritional yeast and toss again. If, at 20 minutes, it isn’t at this stage, let it bake for another 10 minutes and then add the almond meal and nutritional yeast. Bake for another 10 to 15 minutes or more, tossing again once, until the cauliflower is golden brown and fully softened. Remove from the oven and season with additional salt and pepper, if desired. Serve warm!
Serving Size:1/4 recipe
Have you tried any of the heirloom varieties of cauliflower before? What did you think?