I am definitely not a person who stays on the cutting edge of society. I was the last to get a CD player, the last to get a DVD player, and we just now got a “biggish” tv. So, I’ve seen the posts here and here and here exclaiming over the delight that is roasted cauliflower. But I held out. Cauliflower is not something I buy often. First of all, it is sort of expensive, and second, I don’t think it taste all that great. It’s okay, and I eat in a fresh vegetable tray with a dipping sauce (preferably ranch dressing), but I never think to cook it. So, I held out, and I held out, and I held out. But as it happened, we had a bag of cauliflower florets leftover from a vegetable tray that we made for healthy snacking on Thanksgiving. I didn’t want to throw out the cauliflower and it wasn’t enough to do something to fancy with, so I decided to see what all the fuss was about.
Wow. That’s all I can say is …wow. Roasting cauliflower takes it to a whole new level. It’s sort of popcorn-y. And like popcorn, it is utterly addictive. I read through all of the recipes (and if I didn’t link you one you did, please post it in the comments, I’d love to see more takes on this recipe). I decided that for my first time, (being a roasted cauliflower virgin, so to speak), I wanted to keep simple. So, I tossed the cauliflower with a little extra virgin olive oil and salt and peppered it. Roasted it at 400 degrees for about 25 – 30 minutes. That was it, about 2 minutes of work, for all that goodness.
There is lots of roasted cauliflower in my future.