SoupAddict is a huge fan of cauliflower. Raw, steamed, souped. And roasted. As with most veggies, roasting cauliflower brings out a secret nutty sweetness locked inside. This preparation is so simple, you don’t even need a recipe. It’s a fantastic side dish (or, as SoupAddict also digs it, a snack).
SoupAddict loves walking past the display of cauliflower heads at the market. White, purple, green, orange. So pretty and festive.
Remove the florets from the head with a small knife. Break up larger pieces into smaller. You can leave some stem on the florets, or cut most of it off. Your house, your rules.
In a way, the leftover head reminds me of a doll with the hair pulled out. You know, with the holes showing? And the little stray strands of hair coming out of them? And the crazy eyes, with the one that stays mostly shut no matter how you orient the doll? [shiver]
(SoupAddict will continue to work on her childhood issues while she forges ahead with the cauliflower.) Place the florets in a bowl and drizzle them with extra virgin olive oil and toss. Sprinkle with sea salt and freshly ground pepper to taste. If you like, top with additional herbs and spices. Herbes de Provence is nice. As is dried basil, tarragon, or fresh rosemary. Red pepper flakes give it a kick; nutmeg, an extra little sweetness.
(Floretless cauliflower head is still sitting there. Looking at me. Creepy. Just sayin’.)
Spray a baking pan with non-stick spray, or line with parchment paper, and spread the cauliflower evenly in the pan in a single layer. If you want to get all gourmet-like and fancy, tuck peeled and halved garlic cloves here and there among the florets. Bake in a preheated 450° oven for 25 to 30 minutes, until the florets start to brown.
This stuff is so good, your kids might even like it [gasp]. But even if they don’t, that’s all the more for you.