I know I have mentioned it before, but our favorite way to use many vegetables as a side is to roast them. If you have never tried roasting cauliflower, try this and let me know how you like it. Even those who say they don’t like cauliflower love this, and it is so easy! The last few years, we have grown a small winter garden of cabbage, cauliflower, broccoli, various greens such as kale, chard, collards, and mustard, even brussels sprouts. We only plant a few, but have been pleasantly surprised how well they grow and love going out to cut them fresh for a meal. In this photo are both the traditional white and a lovely Cheddar cauliflower. They are so much prettier before I cook them, so I used a before roasting picture. Besides, after I take them out of the oven, they disappear so fast I hardly have time to take any pictures! They are also a delicious addition to salads uncooked.
1 head of cauliflower
3 Tablespoons olive oil, separated 2/1
salt and pepper
2 Tablespoons fresh lemon juice
The recipe is simple: Preheat oven to 425 degrees. Cut a cauliflower head, removing leaves, or “jackets” (these protect the young cauliflowers from getting sunburned while they are growing.) Separate the flowerets, rinse, and pat dry before putting them into a bowl. Toss with 2 Tablespoons of the olive oil, sea salt, and freshly cracked pepper and spread on a baking sheet. Place baking sheet in oven for 15 to 20 minutes, or until the cauliflower is beginning to brown and is tender when stuck with a fork. Remove from oven, and sprinkle with a 2 Tablespoons fresh lemon juice mixed with 1 Tablespoon olive oil.
I mix the lemon juice and oil with a fork in a small cream pitcher and drizzle over the hot cauliflower. Any leftovers (and there won’t be many) can be stored in the frig and added to a salad. I confess, I have eaten them right our of the frig for a snack!