That sounds wonderful! I love spicey cauliflower steaks.

That is interesting. I'd always thought that overcooking cauliflower made it sulfurous.

Leafy vegetables are interesting. The stems and the leaves are very different in texture and they require different cooking times, otherwise parts will be overcooked and parts will be uncooked.

You will see that I often cook them separate.

dcarch

Dcarch, I did cut a lot of the core out, and the leaves, and the cook was pretty consistent. I had a leftover piece cold yesterday, and the yumminess remained.

John, you know I have sulphur issues, but either it was too young (it was a small head) to go that way, or the soil wasn't sulphurous, or the water from the bottom of the pan took care of that or something. I don't know. I wouldn't have tried this if I'd had that idea in my head, but there wasn't any sulphur smell or taste. :)

When I say "overcooked", I mean to softness, btw, not to that gray mushy nastiness that no one wants to eat. :)

My uncle is a professional chef, but his green beans are the worst! So under-cooked. Every time he brings them out he starts on a rant (disclaimer?) about how vegetables should be "crisp"- uggh, but they're neither raw, nor cooked. Just bizarre. I find I tend to like my veggies cooked well. And I think most of the cruciferous types can stand the extra time when cooked in the oven- it's when they're boiled or steamed that they get smelly.

Well, there was 60% steam on the cauliflower, and plenty enough free liquid in the pan. Perhaps it's the high roasting temperature? 360° F.

I have to admit, however, that I'm with your uncle on the green beans. While they're also delicious soft and charred when steam roasted with the chicken, my favorite way is barely blanched. :)

I really hate "squeaky" beans LOL It's the one veggie I really cook!

Our favourite way of eating cauliflower is steam/roasting it in the skillet. Cut it into florets, heat up some garlic and red pepper flakes in oil, add the cauliflower and saute it. Throw in some water, cover and let steam till tender. Take off the cover and saute it till the water has evaporated and the cauliflower is slightly caramelized.

I love raw beans even the ones that taste like fresh mown hay, lol. Squeaky also. And split and cooked over-done but not watery and boiled. Boiled to death get a weird diesel fuel hint flavor. (can't figure that one out.) Mt aunt may have added a load of sugar/vinegar combo...or a bottled dressing.

Cauliflower was re-introduced when i sliced semi-thick and roasted. Without much help from even butter it does get a nice caramelized flavor.

Broccoli is still not allowed but i like it raw. Rabe is only good from our garden. And early Spring harvest, then gets tough and harsh tasting. (always a risk buying at the market).

Just bought the best organic celery i have ever had from California. Thin stalks and big heavy greens and tops. Intensely rich celery flavor and minor strings.

I don't know that it's your aunt. When you said diesel I knew what you meant! That watery grey sludge.

I love raw green beans too, but barely blanched (and squeaky! IC, you're not the only one who doesn't like those. I have to cook them more for some family members) is my favorite. :)

It sounds like you got real California celery, not the rejects which is sometimes what gets sent out of state. :)

Jasdip, I've never seen anyone do cauliflower that way. Sounds good! If there's no sulphur...

I also like vegetables well cooked. Either cooked or raw, none of that "crisp tender" stuff for me. I only like broccoli cooked, not raw, unless it's in that broccoli/cauliflower salad. I'm not wild about cauliflower, except in that salad and roasted until dark and crisp, so even that has to be well done, LOL.

Grandma cooked green beans literally for hours. I don't cook them quite that long, but they are definitely well done by the time I'm done with them. Greens like collards might actually be cooked for hours, with a smoked pork hock.

Annie