Tuesday, May 30, 2017

Roasted Cauliflower

I don't know about you, but we always struggle to eat vegetables and to get our children to eat vegetables. My old go to was the steamable bags of cauliflower and broccoli that were quick and easy, but honestly didn't have ANY flavor. Now I still will sometimes buy the pre-cut up bags if I am looking for a short cut from cutting up a head of cauliflower, but I no longer steam them. It is so easy to roast cauliflower and broccoli and gives them more texture and flavor. No one in my family, including my husband liked steamed cauliflower. However, we were at the local farmers market and my 3year old picked out a head of purple cauliflower because well it was purple. I cut it into florets, tossed it with olive oil, kosher salt and pepper and roasted and wouldn't you believe the entire family who swore they didn't like cauliflower devoured the entire thing! As I mentioned, this also works well with broccoli. On the rare chance there are any leftovers, my daughter will enjoy it cold for lunch the next day too. Hope you and your family enjoy this as much as mine does!

Roasted Cauliflower
1 head cauliflower (about 2 pounds), cut into bite-size florets
olive oil
kosher salt
fresh ground black pepper

Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, and put on a baking sheet; sprinkle with the salt and pepper and toss again. Roast until golden and tender, about 20 minutes.
Transfer to a serving bowl and serve.

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