Daiya– this past year has been great. You were super helpful in transitioning to veganism, but I’m sorry to say that I’ve found someone else. It’s Teese. New to Whole Foods in my neck of the woods, this amazing invention, in … Continue reading
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.