I had the idea for a puttanesca inspired sauce with cauluflower. Ended up tossing the cauliflower with oil, spices, diced kalamata olices, diced red onions, capers, and olive juice. Cauliflower was roasted at around 350 for about 45 mins give or take? Made a decent olive tomato sauce with all the trimmings which was nothing to write home about. Served with a roasted hoagie roll from last nights bbq.
Cauliflower was totally bland and NOT really the briney goodness i imagined...maybe it can be pickled and then seered? Is getting a cookes but briney cauliflower a tall order? Anyone have any experience with this, or have an idea about what I've overlooked? Would love any thoughts on the matter. xoxoxoxox
Hard to know for certain without how much of what you used and for how long. Cauliflower, like broccoli, needs a heap of stuff and time to get through the "woodiness" (? if that's the right term? It's a tough vegetable). One of the reasons I often cook with frozen broccoli instead of fresh is that the thawing makes it more likely to latch on to whatever I've tossed it in.
Also, along with Mike's idea of roasting it, you might also blanch it, or give it a very quick stir fry or nuke. Just a minute or so to take the edge off it's rawness might help it grab the brine more.
Great explanation thank you, excited to try all this out. When cooking prior, I've mostly put thought into ingredients nottechniques, so this is all very helpful.