newwhole30er Posted March 2, 2017 Share Posted March 2, 2017 I find that when I roast fresh raw cauliflower or broccoli, the insides stay pretty hard even when the outside gets crispy. I usually do it on 425. Do I need to lower the temp? Steam them before? Is there a way to do that easily in the microwave? Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted March 2, 2017 Moderators Share Posted March 2, 2017 This looks like how I usually do it: http://www.thekitchn.com/how-to-make-roasted-broccoli-226718 and I've never noticed the middle not being done. Maybe cut them into smaller pieces? Or get an oven thermometer and check that your oven is really hitting the temperature you set it for -- I've never done this, but I've heard ovens can be off by enough to really make a difference. Google checking your oven temperature for how to do that. Link to comment Share on other sites More sharing options...
newwhole30er Posted March 2, 2017 Author Share Posted March 2, 2017 Yeah, that recipe is pretty much exactly how I've been doing it. I thought it might be my oven so I tried turning it up to 445 and they just started to burn without getting soft in the middle. It's not that they're not cooked through, just my preference is for a softer inside. Curious if anyone has tried steaming or par-cooking before roasting. Link to comment Share on other sites More sharing options...
ArtFossil Posted March 2, 2017 Share Posted March 2, 2017 1 hour ago, newwhole30er said: Yeah, that recipe is pretty much exactly how I've been doing it. I thought it might be my oven so I tried turning it up to 445 and they just started to burn without getting soft in the middle. It's not that they're not cooked through, just my preference is for a softer inside. Curious if anyone has tried steaming or par-cooking before roasting. Well, "soft" for roasted vegetables means fork-tender. And they will soften even more as they sit. Steaming or par-cooking isn't compatible with the roasting and caramelization you want to get. The best advice I can give is: Use a cookie sheet--a well-seasoned one (mine is almost black) is best but isn't necessary but you do want a nice flat surface. Drizzle with oil. Make sure your pieces are small and evenly sized. Divide larger florets; cut the stems if you use them into similar chunks. Pre-heat your oven! And use the middle rack. At 425 or even 400, there really is no way you can't get tender broccoli with nice brown bits on the outside. Link to comment Share on other sites More sharing options...
Toralora Posted March 9, 2017 Share Posted March 9, 2017 On 3/2/2017 at 1:08 PM, newwhole30er said: Yeah, that recipe is pretty much exactly how I've been doing it. I thought it might be my oven so I tried turning it up to 445 and they just started to burn without getting soft in the middle. It's not that they're not cooked through, just my preference is for a softer inside. Curious if anyone has tried steaming or par-cooking before roasting. I've done that with potatoes (works great with the little fingerling types), but never with vegetables. Link to comment Share on other sites More sharing options...
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