Roast it!

8 Feb

I did it.  I had never cooked fresh cauliflower…only frozen.  But I was inspired.  Not sure what did it.  Perhaps a burst of confidence in the grocery store drove me to break out of the box.  So I tried it.  And not just for my family.  I tried it when dinner guests were coming.  That was a risk!  But luckily, a success.

I get tired of the same old vegetables, especially in the winter months.  And I was in a bit of a rut.  Like all moms, I am super busy,  my time is precious, and I never seem to sit down.  That is certainly not a complaint, but sometimes time is short and convenience rules.  Good news though.  Fresh cauliflower only took 25 minutes to roast.  I was able to bang out a solid pasta sauce as well as cook the angel hair pasta while the veggies roasted.  The preparation of the cauliflower, as well as the rest of the meal was a snap.

Roasted vegetables are a favorite for sure.  And cauliflower is certainly no exception.  Cooking fresh cauliflower was easy peasy.  This is all I did.  I took a head of cauliflower and cut off the florets.  I spread them on a parchment (or foil if you prefer) covered large baking sheet.  I drizzled extra virgin olive oil and lemon juice lightly over the florets.  I sprinkled salt and fresh ground black pepper over the florets as well.  The oven was preheated to 425 degrees.  In went the cauliflower.  After 20 minutes I tossed freshly grated parmesan cheese over the top and put the cauliflower back in the oven for another 5 minutes.  The scent was incredible, it browned up beautifully, and was ready to go to the table right out of the oven.

It was delicious.   Cauliflower is loaded with beneficial vitamins and nutrients, is associated with decreasing the risk of some types of cancer, and it is a low calorie fat free food.  But fair warning.  Cauliflower is a cruciferous vegetable.  Cruciferous is a fancy word usually associated with…uummm… flatulence.  And flatulence is another fancy word for gas, farts, spider barks.  We all have our own little name for that squeak we all try so hard to ignore.

Don’t let that scare you away though.  The benefits of this vegetable outweigh a little flatulence for sure.  Dealing with a little gas is one of the many things I learned to cope with as the youngest of 5 children.  Let me share a couple of techniques for coping with this little side effect.  The first line of defense, if it is a silent gas event noticeable only in scented hang time, is to blame the person that just walked out of the room.  The second line of defense is to blame the dog…a fan favorite!   The third and final tip I will offer for this is to gawk/glare at the person standing beside you.  This may be embellished by adding an eye roll or other visible  form of disgust.  This move silently places the blame on that person.  No words are necessary.   So go ahead!  Eat some cruciferous vegetables.  And don’t be shy in adopting one of the coping techniques following the consumption!   But what ever you do,  don’t let the threat of a little spider bark stop you from enjoying this amazing food!

Browned roasted cauliflower! Yum!

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