On the Side: Cauliflower

I’m not very good at incorporating the traditional vegetables of my youth – broccoli, green beans, cauliflower, frozen mixed vegetables – into our dinner routine. You know the meal.s of yesteryear. You had your meat, your starch and your vegetable or your casserole and vegetable tucked nicely onto separate wedges of the plate, and for some of you, they were BY NO MEANS allowed to touch each other or there were contamination problems. I know your type.

But most of our cooking these days includes a big main dish and that’s often more than the two and a half of us (rather than 8 or 9 of my youth) can eat and still have too many leftovers. Our current dishes often incorporate the vegetables so I don’t worry too much about sneaking the roughage in on the side. But I’m trying to do it more now, especially with a son that needs 5 different things on his plate that he can eat two bites of (annoying, really). One main dish doesn’t work so well for that.

Tonight I made this. It was amazing , and yes, that amazing was broken into three distinct syllables, and almost too easy. We will be having this again. Soon. And I would recommend you do the same. I never thought I’d say this, but thank you Emeril.

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice
Prep Time: 5 min
Cook Time: 15 min
Serves: 5 to 6 cups roasted cauliflower florets, 6 to 8 servings

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish
Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

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2 thoughts on “On the Side: Cauliflower

  1. Thanks – I finally went grocery shopping and had to clean out a 2+ week old head of cauliflower and broccoli from the fridge. After cutting off the tired parts, it put it all in my roaster, and it turned out great. I probably would have cooked the broccoli for a few minutes longer.

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