As I told you yesterday, I used to be extremely picky when it came to vegetables, especially of the cruciferous variety. I would have told you a year ago that broccoli was my least favorite vegetable. I couldn’t stand it– raw, steamed, covered in ranch dressing– you name it, I wouldn’t eat it.
So a few months ago, when I tasted broccoli and… liked it… I decided that it was time to expand my veggie repertoire. Over the past few months, I have found that I now love Brussels sprouts, squash, eggplant, zucchini, and finally, cauliflower.
I don’t think I had tasted cauliflower since I was about 8 before a few months ago. Then one day, I was at Vedge with a friend and, under the advice of Mark, ordered their cauliflower dish. I fell in love. The nasty, bland, broccoli-textured vegetable that I had remembered from my childhood had been transformed into something that actually melted in my mouth.
So last week at Trader Joe’s, I purchased my first-ever bag of cauliflower, and I have been eating it every day.
Perfectly Roasted Cauliflower (for people who don’t like cauliflower)
1 Head of Cauliflower
Extra Virgin Olive Oil
Salt and Pepper
Preheat your oven to 425. Break cauliflower into florets. Slice each floret so that you have flat, 1/4 inch slices of cauliflower. Lay on a greased baking sheet and drizzle with Olive Oil.
Add salt, pepper, and garlic powder, to taste. Roast at 425 for 15 minutes, flip cauliflower, and cook for 5-10 minutes more. The cauliflower should be crisp and browned.
Be prepared for pure heaven, that’s all I’m saying.