My goal this year is to not only eat more vegetables but more varieties too. I have never cooked cauliflower and have rarely eaten it but it was at the store pre-cut and on sale so I thought I’d give it a go. I decided to treat it as I would potatoes and I think the experiment turned out pretty well. It took about 20 minutes to make this dish and it will definitely be a keeper. Maybe you’ll like it too.
4 cups cauliflower florets, sliced in half vertically so you have a flat side
1/8 c. onion, roughly chopped
2 Tbs. olive oil
2 small cloves garlic, finely chopped
zest of 1 lemon
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. crushed red pepper
1 tsp. dried thyme
1/8 tsp. turmeric (optional, it boosts the color)
1) Pre-heat the oven to 450 degrees. If using a cast-iron skillet place the pan in the oven to preheat. This step isn’t essential but it helps sear the cauliflower. If using a sheet pan, skip this step.
2) For easy clean-up and to avoid staining your clothes with turmeric, put the cauliflower and onion into either a Ziploc bag or container with a cover. Spoon in the Seasoning Blend, cover or zip close, and shake vigorously to coat the cauliflower.
3) Pour the cauliflower into your baking dish and flip the cut sides down. It’s okay if some of the pieces overlap and not all cut sides are down.
4) Roast for 10 minutes undisturbed. Stir, roast for 3-5 minutes more. The cauliflower should be crisp-tender.
5) Once cauliflower is cooked, add another sprinkle of salt, black pepper and crushed red pepper.
*** I juice the lemon after zesting and refrigerate for future use.
Enjoy hot or at room temperature.