Roasted Cauliflower – Too Delicious to Ignore

Roasting cauliflower is akin to transforming an unappreciated commoner like Eliza Dolittle into an empress. Perhaps I should mention that I never had anything against cauliflower – I just never sought it out before now.

I happened to somehow end up with three or four cauliflower at once – so…what to do? Yes, why not try roasting? Brings out the sweetness of the vegetable and gives it a great texture. Yummy, yummy. I’ve decided it will be a non-guilty pleasure, what with the all vitamin C and other nutritional goodness it represents as a member of the cruciferous family of vegetables.

cauliflower slathered in olive oil and salt

on the grill/cookie sheet

roasted cauliflower

Ingredients/Tools:

1. 2 cauliflowers;
2. approximately 1/4 cup of oil;
3. salt;
4. mixing bowl/zippered plastic bag; and
5. toaster oven.

Directions:

1. Set your toaster oven to broil. While that’s getting hot, get into the prep.
2. Break off the cauliflower florets and slice the largest into quarters, cross-wise.
3. Pour some oil into the zippered bag, then add 2 teaspoons of salt.
4. Add the florets and shake the bag! Cover all the florets with this oil mixture.
5. Pop the cauliflower pieces into the toaster oven. (I did this in 2 batches, 30 minutes apiece).

It’s so easy. What about sauces? I was thinking about glazing the cauliflower with some miso butter – haven’t gotten around to doing that, mostly eating it just roasted. Squeezed some home-grown lemons (gift from a friend) onto the roasted cauliflowers with some dashes of soy sauce – worked great!