Monday, April 26, 2010

Roasted Caulflower

In the US, a "good" dinner is a main dish, maybe a veggie, a starch and a green salad.  In England, the norm for a "good" dinner is a main dish, mash and three veggies. I'm English. Three veggies, please!  I love my veggies.  Love them, love them, love them.  I never met a veggie I didn't like.  Roasting veggies is surprisingly easy and brings out the sweetness in the veggies. Ever roast a cauliflower?  No?  You're missing out! Here's the recipe (from

Roasted Cauliflower

8 cups cauliflower florets (you'll need one huge head of cauliflower or two smaller heads)
3 T. olive oil
1/4 tsp. salt

Preheat oven to 450 degrees. Put the small florets into a large (gallon) sized Ziploc bag or large bowl.  Mix the olive oil and salt together then pour over the cauliflower.  Shake the bag, or stir the bowl, to cover the cauliflower evenly with the oil and salt.  Spread cauliflower onto a large baking sheet (the metal kind with 1/2 inch or 1 inch sides).  Place sheet into hot oven. Shake pan after 15 minutes to rotate florets.  Continue to roast for another 10 or 15 minutes or until cauliflower is tender and sports nice golden brown spots.

Thanks for stopping by my kitchen today!  Will you be roasting some cauliflower soon. What other veggies do you like to roast?

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