By CARYL ESPINOZA JAEN
The Step You Shouldn't Skip
When Roasting A Whole Cauliflower
Roasting a cauliflower head whole remains one of the best ways to maximize not only its flavor but also its soft, melt-in-your-mouth texture.
Before roasting a whole cauliflower, blanche it in salt water. It gives the interior of the cauliflower a chance to be seasoned before the roasting process.
Blanching also helps start the
cooking process throughout the
entire vegetable, which helps avoid burning the outside when searing, roasting, or frying.
When blanching, let the water reach a rolling boil before adding the vegetable. Then transfer the cauliflower into
an ice bath after two to four minutes, depending on its size.