Not unlike kale, if you had told me 20 years ago that I would actually get excited about eating cauliflower, I would have been rather skeptical. While I gradually developed a grudging acceptance of it, particularly when hidden among other vegetables and/or heavily spiced sauces, my “eureka” moment came at Hummus Kitchen in NYC when I got roasted cauliflower as an item in a sampler and wished I had a whole plate of it. This recipe is not an exact approximation of that, but the concept is similar.
This is great as a side dish or (especially with the optional raisins and walnuts) a light main course if served over rice. You can also add other vegetables along with the cauliflower (red pepper works quite nicely), just be careful not to overload the pan and inhibit the even cooking of the cauliflower.
– 2 Tbsp extra virgin olive oil
– 1 head cauliflower, cored and cut into florets
– 2 large cloves garlic, chopped
– 1/2 cup walnuts, finely chopped (optional)
– 1 Tbsp tamari (or other high quality soy sauce)
– 1 Tbsp lemon juice
– pepper (and, optionally, other herbs) to taste
– 1/4 cup raisins (optional)
1) Preheat oven to 350.
2) Put the oil in a baking pan and add cauliflower. Roast for 10 minutes, stirring once.
3) Add garlic and walnuts (if using) and roast for 5 minutes more. Cauliflower should be getting softer and beginning to brown.
4) Add tamari, lemon juice, pepper and herbs and/or raisins (if using), stirring to combine/coat well. Roast for another 5 minutes stirring once or twice.
5) Stir again and serve. Yum.
Mmm, loooove cauliflower and roasting it doesn’t bog it down.