I don’t have the best knife technique ever but sometimes I like to pretend that I have mad chopping skills. I especially love breaking down cauliflower. Once you get the core out you can just get into the zone cutting up the florets into tiny, bite-sized pieces. I love how cauliflower are fractal – no matter how small you cut the florets, you can still tell they’re cauliflower!
Cauliflower is one of those versatile vegetables that you can pretty much do anything to. Like my ultimate favourite vegetable, potatoes, they taste great boiled, steamed, baked, stir-fried, deep-fried and best of all, roasted. Roasting at high heat gives cauliflower a sweet, almost caramelized flavour. The florets end up soft, but not mushy. Roasted cauliflower is like cauliflower candy, no joke. I’m pretty sure I can eat a whole head myself.
Cauliflower were on sale recently so I went ahead and bought two. Excessive? Maybe. But for someone who falls into food obsessions, two heads of cauliflower is nothing. We’ve been eating roasted cauliflower for three days straight and counting and I’m loving it! Do yourself a favour and jump on the roasted cauliflower train – it’s a very tasty ride!
Roasted Cauliflower Recipe
serves 4 generously as a side dish
- 1 head of cauliflower cut into small florets
- 2 tablespoons olive oil
- salt and freshly ground pepper to taste
Preheat the oven to 450°F. Toss the cauliflower in a large bowl with the olive oil, salt and pepper. Line a large baking pan with tinfoil for easy clean up. Spread the cauliflower out on the pan and roast, stirring occasionally if needed, until tender and golden brown about 25-35 minutes, depending on the size of your florets.