Super Simple Sides - {Olive Oil Roasted Cauliflower}

I don't know about you, but it seems to me that winter vegetables get a bad rap. There just doesn't seem to be the same love and affection for broccoli and kale as there is for the gems of the summer harvest. Maybe it is because, for many, their only experience with these items is the frozen box or bag from the grocer's freezer, or worse yet, a can from the vegetable aisle. Around the TGK, I've been doing my level best to try some new ways of fixing these stars of the winter harvest that are simple, yet tasty and sometimes transformative. I hope to share them with you over the course of the next few weeks. First up is this very, very easy preparation for cauliflower (which is having something akin to a vegetable's  15 Minutes of Fame right now as it is being showcased on loads of restaurant menus and magazine articles.) In addition to standard white cauliflower, I had a head of Romanesco stashed in the fridge as well. This odd-looking (see here) cauliflower-cousin looks like something that has been collected from outer space. The fractal-form of the vegetable look like tiny Christmas trees when cut from the core and as for taste, Romanesco adds a bit nuttier flavor than standard cauliflower. If you can get a hold of some, I highly recommend it! 

Olive Oil Roasted Cauliflower

• 1 head cauliflower or Romanesco cut into florets; tough core discarded
• 2 tbsp olive oil
• kosher salt to taste

1. Preheat oven to 425F. In a large bowl, toss cauliflower and oil well so that each piece is well coated. 
2. Transfer to a foil lined sheet pan. Sprinkle with kosher salt to taste. Roast in oven for 25-30 minutes until cauliflower is golden brown.

That's it! I told you it was super simple. When you first remove the vegetables from the oven, they may be a slight bit crunchy but after they are out of the oven they continue to soften with the residual heat. In just a few moments, they will soften noticeably.  This roasted cauliflower makes a great side to a roasted chicken or pork, or if the weather is cooperative a grilled steak. If you make a large batch, use a second pan to ensure that the vegetables brown and don't just steam. You may have leftovers which are a great addition to a cold salad the next day. 

Happy Cooking!
sld

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