One of the best discoveries I've made in the past couple of years has been The Roasted Vegetable. My sister-in-law introduced me to roasted asparagus a few years ago and I've never steamed it since. I then began roasting broccoli and cauliflower and have not steamed them since either.
Easy directions: Cut up your veggie as desired and place on a baking sheet. Drizzle about 2 tablespoons of olive oil and sprinkle with kosher or sea salt and pop them in the oven at 425 for about 10-15 minutes. I like broccoli and cauliflower a bit al dente (not mushy) so I take it out at 10 minutes. If you like it softer, check it at 12 minutes and leave it in as long as 15-17 depending on how soft you like it.
A fun springtime variation is to grill the veggies in one of those grill bowls.
Yes! This is my favorite way to enjoy cauliflour. Now, if you liberally drizzle the florets with lemon juice and add some minced garlic (I make a dressing of olive oil, lemon juice and 3 cloves of minced garlic) and THEN roast them...oh my gosh. you'll never go back. The lemon juice with the garlic is so so so delish!
ReplyDeleteoh and I almost forgot....sprinkle it with parmesean cheese in the last 5 of cooking...yummy indeed.
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