Oh my cauliflower.

Raw cauliflower is not a favorite flavor of mine. There's just something unappealing about it that I can't put my finger on, but I love it more almost any other way: brined/pickled, pureed, mashed, and ROASTED.



Roasted cauliflower is omgdelicious. The parts that make contact with the pan get all golden brown and slightly crisp, and that "raw" flavor disappears. What you end up with is a slightly sweet, perfectly tender-crisp veggie side dish or snack. All you need to add is olive oil and salt and pepper. Adding grated cheese or a squeeze of lemon juice during or after ovening it up tastes great too, but all you really need = salt and pepper.



If you don't like raw cauliflower or any other veggies, try roasting them in the oven. You won't regret it. The best part is that you can eat a whole bowl and not feel too guilty about it :)




Roasted Cauliflower

• cauliflower
• olive oil
• kosher salt and fresh cracked black pepper
• additional seasonings of your choice, if desired (cheese, fresh lemon juice, garlic or onion powder, etc)
• chopped parsley for garnish
  

Preheat your oven to 400F. Cut your cauliflower into similarly sized pieces, preferably sliced like you would mushrooms so you get a lot of flat surface area (I'd already cut mine the night before without knowing I'd be roasting, so they're just in regular florets). Wash and thoroughly dry cauliflower pieces. Spray/oil a sheet pan and spread out cauliflower in a single, even layer. Drizzle with olive oil and sprinkle a generous amount of salt and pepper (+ optional additions). Roast for about 25-30 minutes until cauliflower has browned where it makes contact with the pan. Broil for a few minutes at the end in order to slightly brown the tops. Sprinkle parsley and serve immediately!


Cheers and happy St. Patty's day!
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