Tuesday, August 23, 2011

Roasted Cauliflower


As a rule, cauliflower doesn't really appeal to me.

It's . . . white.

Just white.  It's actually kind of boring looking.

I never look at cauliflower and think, "Yum!  I think I'll have some cauliflower today!"

So when I saw the cauliflower ear at the store the other day, I kind of surprised myself when it ended up in my basket!

What am I going to do with cauliflower . . .except put cheese on it!

I stretched myself a bit and I roasted it!

Now, I think "Yum!  I think I want some cauliflower today!"

Roasting cauliflower is much like roasting other veggies -- it brings out the natural goodness!


Roasted Cauliflower

1 head of cauliflower, cleaned and cut
olive oil
salt and pepper, to taste

Line a baking sheet with foil and preheat over to 400 degrees.

Cut cauliflower, disregarding the stalks.  You want "chunks" and similar size, but they don't have to be huge.

Drizzle (note, it's "drizzle" not pour!) olive oil over cauliflower, tossing to coat.

Sprinkle with salt and pepper.

Cook cauliflower, stirring occassionally, until it is fork tender and the cauliflower has carmalized a bit.  About 15 minutes depending on how large the pieces are and how much you're cooking.

Serve warm.

Really, this is good!  Even the cherubs like it -- Really!


1 comment:

  1. Karen,
    We love roasted cauliflower in our house, well, I do...the others tolerate it. My trick is to cover the cauliflower with foil so it steams for the first bit of the cooking, then uncover to roast and get a nice sun tan on all those lovely, bumpy white pieces of yummy :)

    Jen

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