C’mon. Admit it. Cauliflower is for the most part nasty. Right? Nobody ever wakes up in their right mind and craves cauliflower.
I remember eating it all the time as a kid. Super over boiled, with nasty cheese food aka “velvetaish” all over it. I mean really, at that point, why bother? Unless you like to torture your kids softly.
Mom? Can you hear me? Love you. I really do.
I also remember my day saying in his best Julia Child voice “Kill the cauliflower” (which I’m pretty sure she never said) as he unnecessarily chopped the cook white vegetable into inedible pieces.
Mom, I know you meant well, but still. It didn’t work.
So 25 years later. I’m here to prove cauliflower wrong. It does not have to be nasty. It can actually add value to your diet and provide a culinary explosion for your taste buds. In short, it can taste good, and you will crave it.
Below is the way I rock the cauliflower casbah. Go ahead, do it. I dare ya.
What you will need:
1 head of cauliflower, cut into florets
1/2 lemon, squeezed (I love this squeezer)
2 tbs. high quality olive oil
sea salt and pepper, to taste
Freshly grated Parmesan cheese
Ok, so start by throwing the squeezed lemon, olive oil, and salt n’ peppa! into a mixing bowl.
Whisk together then toss in the cauliflower.
Lay the tossed flouretts out on a baking sheet (the DeMarle Silpat is my favorite baking/roasting gadget ever, everyone needs one) and cover with way too much grated Parmesan cheese.
Place it all in a preheated oven at 450 degrees for around 28-30 minutes. Roast until edges are browned.
The result? Cauliflower candy. For serious.
Roast and enjoy. You will never be the same. You’re welcome.