Brussels sprouts, sweet potatoes, you name it – just about any vegetable is great roasted. In The Art of Simple Food, Alice Waters sings the praises of roasted vegetables when she explains her guests’ astonishment that all she did was “toss them with a bit of oil and salt and throw them in the oven.”
A couple years ago, Husband and I ate dinner at some friends’ house we had just met (shout out to JW!). I was pregnant with my son, and they made Indian food – a reliable indicator that we would get along well. Roasted cauliflower was one of the side dishes, and it made such an impression that now my preferred method of preparing cauliflower is roasting. I wish I could remember how theirs was seasoned, but (unfortunately) the pregnancy fog takes over from there. Some kind of curry? I wonder if she remembers. J
I usually go Alice Waters’ route when roasting vegetables – tossing them in olive oil and seasoning with sea salt. Really, it’s a foolproof method for veggie success. Tonight I mixed things up a bit with fresh lemon and pepper, but this is still so simple that I shouldn’t even be calling it a recipe. If you try it, though, you will enjoy it. Because roasting is the formula for gustatory awesomeness.
Roasted Cauliflower with Lemon and Pepper
1 head of cauliflower, washed
Olive oil to coat
Freshly ground pepper
1. Preheat oven to 400 degrees. Chop the cauliflower into equal bite-sized pieces and place in a bowl. Toss in enough olive oil to coat, but not so much that it pools up at the bottom. Squeeze a couple of lemon wedges on the cauliflower, add in some freshly ground pepper and sea salt to taste, and toss again.
2. Spread the cauliflower out on a baking sheet and roast until the edges start browning (20 minutes? I’m terrible about timing).
3. Serve as a side dish with salmon and millet pilaf if your toddler doesn’t eat it all first!