I’ve always had a special place in my heart for cauliflower. My mom made it a hundred ways — spicy curries, sautees with potatoes and peas, even whole cauliflower roasts with an Indian spice rub — and I ate them all with glee. So it was surprising to realize that while I’ve roasted vegetables aplenty, I had yet to write an ode to the cauliflower on this here blog. Well …
Cauliflower roasts
so well with lemon, oil, salt,
pepper, red and black.
(In case you didn’t already know, I am a Haiku-writing champion.)
I kid you not: I ate a whole plate of this yesterday.
Lemony Roasted Cauliflower
Chop a head of cauliflower, toss on a baking sheet with the juice of one lemon (the lemon I used was already zested, but you could use the zest too), a 1/2 teaspoon of crushed red pepper flakes (add more for a pronounced kick — these were a little mild), salt and pepper to taste and enough olive oil to coat all of the florets.
Roast at 425ËšF for 35-40 minutes, until the florets are browned.
You could add any number of things to the cauliflower once it’s cooked: olives, capers (or both), toasted pine nuts, 3 cloves of minced garlic, shredded Parmesan or Pecorino or even a little crumbled Feta. You could also toss in some chopped fresh sage, tarragon or thyme before roasting or parsley after.
keith says
where do you come up with your “you can even add: XYZ?” hmmm?
Medha says
your haiku skills are legend…wait for it and i hope you’re not allergic to…dairy