I have a confession. Those who are on-trend may want to sit down. I do not love cauliflower. When I buy those vegetable platters from the store, and they inevitably have a few pieces of cauliflower in them, I will eat it. I'll eat it if it is mixed into other cooked vegetables. I will not actively seek out the cauliflower. I have never enjoyed it as "mashed" and have yet to get up the courage to try it as "rice". Let's face it, cauliflower is not a shy vegetable. You know when it's there because the flavor just bursts through the door of your palate and shouts "I'M HERE! LET'S GET THE PARTY STARTED!" And if you're not a cauliflower lover? Well, that kind of puts a damper on the party. I have, however, tried roasted cauliflower on a small scale before and absolutely loved it. I received a produce box last week, and in it was a massive head of cauliflower.
Roasting vegetables feels more like a cooler weather activity to me for some reason. Since I have this head of cauliflower that I was given, and I'm not a huge fan of it, I was hoping to try something new with this cauliflower, This cookbook only has 3 pages for a section dedicated to both broccoli and cauliflower, and only 2 recipes dedicated to cauliflower. I don't have all of the ingredients for the other recipe right now, so roasting it is!
Honestly, roasting vegetables feels more like a cooler weather activity to me for some reason. Perhaps it's because I started my love affair with roasted vegetables roasting root vegetables which are mostly late-fall through winter kinds of vegetables. Still, this gigantic head of cauliflower was taking up a lot of room in my fridge, and taunting me every time I opened the door to get my lunch or dig out a snack.
Sundays have become a time of meal prep for me, and I generally leave the longer cooking tasks for that day. It allows me to be productive, but at the same time relax a bit while I wait for the oven to do its thing. After my morning commitments - virtual church and a video hangout with youth and leaders, plus dishes - I set to work.
Since I've made roasted cauliflower before, I used the recipe in this cookbook as a guide and kind of did my own thing. My first task was breaking down this monster 3.5 pound head of cauliflower. I only used half of it for this recipe.
This was more than enough cauliflower for me - and my dog who inexplicably will eat any and all vegetables when they're roasted, but will not touch any of them raw or steamed. The recipe called for slicing into 1/4" slices, vertically, but I much prefer it broken into florets. It makes great finger food, and makes for extremely easy, tasty snacking. Depending on how quickly I eat this batch, I may roast the rest of the head later this week.
It's amazing the difference half an hour in an oven can make! If you're like me and don't care too much for cauliflower, seriously give roasting it a try. It's extremely easy, and the results are incredible. Roasting also makes cauliflower less in-your-face, and removes the lingering aftertaste.
Because this recipe was so familiar and easy for me, I decided to double-up on the cooking/baking today. The next recipe attempt will be posted sometime tomorrow morning. Until then...
Honestly, roasting vegetables feels more like a cooler weather activity to me for some reason. Perhaps it's because I started my love affair with roasted vegetables roasting root vegetables which are mostly late-fall through winter kinds of vegetables. Still, this gigantic head of cauliflower was taking up a lot of room in my fridge, and taunting me every time I opened the door to get my lunch or dig out a snack.
Sundays have become a time of meal prep for me, and I generally leave the longer cooking tasks for that day. It allows me to be productive, but at the same time relax a bit while I wait for the oven to do its thing. After my morning commitments - virtual church and a video hangout with youth and leaders, plus dishes - I set to work.
Since I've made roasted cauliflower before, I used the recipe in this cookbook as a guide and kind of did my own thing. My first task was breaking down this monster 3.5 pound head of cauliflower. I only used half of it for this recipe.
This was more than enough cauliflower for me - and my dog who inexplicably will eat any and all vegetables when they're roasted, but will not touch any of them raw or steamed. The recipe called for slicing into 1/4" slices, vertically, but I much prefer it broken into florets. It makes great finger food, and makes for extremely easy, tasty snacking. Depending on how quickly I eat this batch, I may roast the rest of the head later this week.
Because this recipe was so familiar and easy for me, I decided to double-up on the cooking/baking today. The next recipe attempt will be posted sometime tomorrow morning. Until then...
Happy eating, y'all!
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