Roasted cauliflower: ever tried it?
If you haven’t, you should. I’ve enjoyed this tasty cruciferous friend in roast veg mixes alongside sweet potatoes, carrots, parsnips, and onions, but it’s also yummy on its own.
Roasted cauliflower is supposed to be the way to prep cauliflower for people who don’t like cauliflower. I’m not one of those people–I love it steamed, stir-fried, curried, in a soup, and raw–but roasting does bring out a lovely sweet caramelized quality, and makes it both tender and slightly crisp.
It’s very easy to prepare: just break into bite-sized florets, toss in your choice of seasonings, drizzle with a bit of oil, and bake until lightly browned and tender enough for your tastes, stirring a few times.
I kept it simple tonight with salt, pepper, dried basil, and olive oil, 375 F for half an hour, though I’ve also tried it with jerk seasoning, cumin and turmeric, and with nutritional yeast. I’ve never been disappointed, and it’s well worth the five minutes it takes to assemble, especially if you already have the oven on for another dish.
Here it is, served up with local lettuce, organic carrots, and Macaroni and Cheese.