The Simple Extra Step To Keep Roasted Cauliflower From Drying Out - Tasting Table

"Freeman has a pretty simple tip that we had never really considered for cauliflower, telling us an essential step is "a good soak beforehand." Like wet brining a turkey, letting cauliflower soak in liquid means it absorbs plenty of moisture, so the higher temperatures and longer cooking times that would normally dry out cauliflower instead leave it meaty and tender. And this is important because Freeman loves to cook cauliflower on the high heat of the grill. "I'd say just a little bit of oil, fresh on a grill, open fire is a great way to do it," she recommends."

"While you can soak your cauliflower in just water, Freeman has other, more interesting suggestions, saying, "If you're using a veggie broth or some type of liquid, soaking helps maintain that moisture so you don't overcook it." If you don't want the taste of stock overpowering other elements of your favorite cauliflower recipes, you can keep things simple and brine a whole head of cauliflower just like you would dry cuts of meat. Just add a half cup of salt to 3 cups of water and submerge the head of cauliflower in it."

A good soak before cooking allows cauliflower to absorb moisture, which prevents drying during high-heat roasting or grilling. Wet-brining, similar to brining poultry, makes cauliflower meaty and tender even with longer cooking times and higher temperatures. Soaking can use plain water, vegetable broth, or a simple salt brine to add both moisture and flavor. A salt brine can be made by dissolving half a cup of salt in three cups of water and submerging a whole head of cauliflower. Light oiling and open-fire grilling contribute browning and smokiness without drying when cauliflower is pre-soaked.

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