Long day. I’ve washed dishes three times. Done two loads of laundry. Cleaning floors was harder than usual considering all the Thanksgiving food that ended up underfoot. Not my favorite way to spend the day, but since the big event was at our house this year, the place was a disaster after all the merrymakers disappeared. So yes, I’m tired.
A little help with dinner, please.
But dinner is already almost done, and I do have help. Leftovers in the fridge–plenty of turkey for sure. I whipped up a salad, and Sam volunteered to roast the cauliflower I picked up at the market.
If you’re not already familiar with roasting as a cooking technique, then you’re in for a treat. Fall and winter are the perfect seasons for roasting all sorts of seasonal vegetables. Roasting concentrates flavors, and the resulting caramelization banishes bitterness by bringing out the natural sugars in vegetables.
- 1 head of cauliflower
- 5 or 6 cloves of garlic still in paper
- 1 yellow onion, cut in wedges
- olive oil
- fresh ground pepper and salt to taste
- a couple of sprigs of rosemary (optional)
- small lemon, sliced (optional)
Preheat oven to 450 degrees.
Wash and chop cauliflower into pieces of approximately equal size after trimming off leaves and removing the core. Dry and place in a single layer in a roasting pan.
Add garlic and onion wedges to pan. Pour a drizzle of olive oil over vegetables. Grind fresh pepper over the top, and sprinkle with coarse salt.
Toss in pan with your fingers until evenly coated with oil. Tuck in rosemary sprigs and top with lemon slices if using. *This is where younger kids can help.
Roast for approximately 30 minutes or until cauliflower is soft and has plenty of browning. Remove from oven and toss once again. Serve.
Rules for roasting:
- Cut vegetables into similar sized pieces for even cooking.
- Create a single layer in your metal roasting pan.
- Coat your veggies evenly with oil. They say about 1-2 Tb. per pound of vegetables. You can mix this right in the pan with your hands to really coat everything.
- Use high oven temperatures–400 to 500 degrees.
Cauliflower is a member of the cabbage family, related to broccoli. This is a great way to get your vegi-averse children (or spouse) to eat and enjoy their vegetables. And Leftover roasted vegetables are a welcome addition to the lunchbox. So make lots. The kids will willfully eat them.
Yummm. Can I roast my brocolli?
Yes! The only problem I’ve had with broccoli is a tending toward crisping up too much on the florets. Some of the crisping is tasty though–just watch to make sure it doesn’t go overboard.