The greenmarket has had these absolutely gorgeous heads of orange and purple cauliflower. I bought some and figured I'd try roasting it -- I always see that dish in the hot-prepared foods section of the market, but I've never made it myself. I quickly rinsed the head in cold water and cut it into florets. I tossed in a bowl with some extra virgin olive oil, slices of garlic, salt and pepper. I spread on a baking sheet and roasted at about 400 degrees.
So my question is this ... The cauliflower tasted good. It had dark carmelized spots on it (delicious!). But it was really soft. Almost like it had been steamed. I had expected more of a crunch to it. So I'm wondering if my expectations were off. Or if I did something wrong. Should I not have salted it (since salt brings out the liquid in vegetables)? Did I cook it too long? (I left it in until there were the nice brown spots; if I had taken it out earlier, it wouldn't have had that.) Did I not cook it at high enough temperature?
Your assistance/suggestions are, as always, greatly appreciated!