Poor, neglected and rejected cauliflower –    steamed or boiled into tasteless mush that no amount of cheese sauce can rescue.  Is it any wonder so many people are cauliflower haters.  This recipe is pure magic.  Roasted at a high temperature caramelized florets of cauliflower becomes intensely sweet nutty morsels that are highly addictive, and incredibly versatile.  BLISTERED CAULIFLOWER as a side dish shines.  Add it to a salad – bravo! Toss it with pasta – bellissimo!

(For the recipe simply click on  BLISTERED CAULIFLOWER and travel to my food blog MRS. BUTTERFINGERS.  I promise you, you won’t be disappointed.



  1. I have also roasted cauliflower and we love it! One of our favorite stores also has roasted brussel sprouts, which we’ve bought for a quick veggie! This looks yummy, Virginia!

    • Absolutely James. It is the ONLY way we cook broccoli. Almost all the winter vegetables benefit from high heat roasting. It caramelizes them so beautifully. Virginia

    • Roasting cauliflower at a high temperature really does change them into a vegetable with a sweet, deep nutty flavour. As opposed to steamed or boiled cauliflower which is absolutely blah. You can roast almost any winter vegetable to sublime goodness. V.

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