— cooked up on
March 16, 2012
This was a side dish to some lovely veggie risotto we had the other day. It was Dave’s idea and I thought “Sure, why not.” I expected it to be good. I did not expect it to be as great as it was! (Not because of Dave! I just had never had cauliflower roasted.)
Magical things happen when you put veggies in the oven with a little oil and salt. In this case, the flavor gets amped WAY up and it tastes like a totally different food! All of a sudden the last thing to go from the veggie tray is robust, tangy – almost citrusy. I don’t know how it happens but I am TOTALLY ok with it.
Here’s all you need for this pleasantly easy dish:
- A head of cauliflower
- Coarse salt and freshly grated black pepper
- Olive oil
- Any other seasonings you’d like to use!
Cut the cauliflower into bite-sized pieces and toss with the rest of the ingredients. Bake on a nonstick sheet at 350 for 30-40 minutes.
I will never stop being amazed at the great ways we can manipulate vegetables.