Wednesday, June 1, 2011

Roasted Cauliflower

Let me introduce you to fabulous vegetable. Oh? you already think you know cauliflower? That white vegetable that you consider to be blah and quite useless? Think you don't like cauliflower? Think you're fine just eating it however you do? Well, then, ahem, let me show you the real way to truly enjoy it. You'll never feel the same way about it again. I promise.

As far as I am concerned, this is the BEST way to eat cauliflower. I'm pretty sure my family thinks it's the only way to eat it. :) I can't even begin to tell you what roasting can do to make a vegetable taste wonderful, and that is certainly true for cauliflower.

Ready to spunk up your veggie side dish tonight? Add a little razzle dazzle to your dinner? Get a couple "oh yums!" from your kids? Look no further.

First, get yourself a cauliflower. Make sure to purchase one without black spots (aka mold) on them. If it does happen to have some spots, just cut it off.

Then wash it, cut off most of the stem on the bottom and lay it flat on a cutting board (stem-side-down). Now slice it.

Then place all the pieces onto a baking sheet. I find one small head to be about the right size for a 9x13-in pan. Then drizzle it all over with some EVOO (extra virgin olive oil)--go for that happy medium between generous but not drowning (otherwise it'll all be too greasy. Just blot it with a paper towel when it's finished cooking if you go overboard). And then sprinkle it with a little salt and, if desired, some pepper.

Pop it into a ~400 degree oven for ~ 30  minutes and you're good to go! I usually flip mine over half way through roasting. You should see it starting to get golden on the edges.

Enjoy! (because, oh, you will.)


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