2/19/2013

roasted cauliflower

Yum

The truth is, pretty much any vegetable is better once you roast it. Say what you will, but just about nothing will make me take that statement back, ever. A little olive oil, salt, pepper, and a four-hundred degree oven is pretty much all you need to make your kids like vegetables.

There you go, America. Problem solved.


I applied this wisdom to a easy end-of-day dinner. Truthfully, getting home between seven and eight (both of us) makes me understand why takeout and extra-large to-go pizzas are so popular. BUT. Not exactly your best friend nutritionally. And though we've done our fair share of picking up Chinese at 9PM, roasting is pretty much as easy as it gets for a fast dinner. There's not tons to do, no constant stirring, no pots to watch. Quick prep, toss it all on a tray together, get it in the oven, and you have thirty to forty minutes to relax, shower, etc. You get the idea.

We got this pretty beautiful head of cauliflower this weekend. Even though I would have liked green or maybe purple, this creamy white version was difficult to resist. And I don't know about you, but I'm not a fan of most cruciferous veggies in the raw. Don't get me wrong, I'll eat them, as I'll eat generally most things that I don't love but know are healthy. I know, how adult of me. But raw cauliflower (or broccoli, ick), is really not why I got started eating strictly vegetables. And that's putting it nicely.

So I decided to test out my roasting theory instead. I was feeling pretty confident in the amazing-ness to come. I decided to pair it with some Brussels sprouts (THE best roasted. The best.) a little olive oil, lemon juice, red pepper, salt, and toasted pine nuts. The easiest dinner ever.



Preheat your oven to (that's right) the perfect roasting temp, 400 degrees. In the meantime, get started on chopping up your veggies. Cute Colin's (adapted from the lately unheard from Jamie Oliver, where ARE YOU?) is to toss all ingredients in a bowl before spreading them onto your roasting pan. One more dish to wash, I say, NOPE. I just put it all directly onto the pan, hand toss until everything has an even coating of olive oil, squeeze a whole lemon over the top and into the oven it goes.


This particular mix was tender with slightly browned edges (AKA roasting perfection) in about 35 minutes. While I waited, we usually pair something like this with a hearty grain, most of which will cook in the same time frame though maybe slightly longer.

Some sort of crunchy add-on is nice, too, so for that we put some pine nuts in a small pan over medium heat, moving frequently. They'll acquire a nice toast in about 3-5 minutes.