I loved cauliflower before it was cool.
Seriously: it was one of my favorite vegetable as a child. My grandma would put it, finely minced, in soups; my mom would steam florets for me to snack on. I even liked it sliced raw in salads.
Turns out I was ahead of the curve. Cauliflower is the new craze, and since it’s so tasty and healthy, I encourage you to get on the bandwagon quickly. This salad is wonderful, and received rave reviews from our family visitors, but today I made a whole roasted cauliflower. Huge success!
1 tsp olive oil
Heat the oven to about 450 Fahrenheit. Find a pot that can fit the entire cauliflower. Then, place it stem-side-up inside the pot and add water almost to cover. Bring to a boil, add about 1 tbsp salt, and then reduce the heat to simmer for about 10-15 mins, or until the cauliflower is soft, but not crumbling.
Remove cauliflower from pot and place on baking sheet. Sprinkle salt, pepper, and olive oil to taste. Roast until the outer florets are a dark golden brown and snack to your heart’s delight.
Please do not discard the flavorful, vitamin-rich cooking water–use it instead as a soup base!