Thursday, January 20, 2011

Roasted Cauliflower

Cauliflower and I have a history. When I was 6 or 7 years old, I remember standing in my grandma's kitchen wondering what she was working on. She handed me this little hard, white vegetable to try... Now I loved my grandma so much and could never hurt her feelings or feel that I had disappointed her, but as soon as that cauliflower floret hit my tongue, I snuck out of the kitchen and practically ran to the bathroom. I promptly removed it from my mouth, and wrapped it in about 45 squares of toilet paper, then buried it in the bottom of the trash can. I remember telling her that I thought it was good, but that I didn't want anymore. I don't know to this day if she ever knew that I actually hated that taste of raw cauliflower, but it was a nice realization a couple years later that her love for me wasn't based on whether or not I liked a particular food. :)

I see that same kind of mentality in my oldest daughter, so it's been helpful to reinforce that it's okay to be who she is and love what she loves, while still keeping an open mind to trying things she doesn't love, and knowing it's okay that she doesn't love them. She definitely already understands that tastes can and do change, and that's something that I'm pretty proud of. I think my grandma would be proud, too.

Even if you are not traditionally a fan of cauliflower, hear me out. Roasting is this little trick that changes ingredients into something completely amazing. Even cauliflower. And while it may sound complicated, it is really, truly not. You throw veggies on a pan, add salt and pepper, some oil (olive, vegetable, whatever you have on hand), toss it together and throw it into a hot oven (stirring occasionally) for about 25 minutes. If you are cooking your dinner at a lower temp, then just cook them a little bit longer. Super versatile and delicious - one of my favorite combinations!

Cauliflower, olive oil, salt, pepper, and about 15 cloves of garlic (they are also yummy after roasting):

After about 6 or 7 minutes, I pulled them out and gave them a quick stir:

The finished (and ├╝ber delicious) final product:
My youngest liked it. The oldest, well, not so much. But that's okay... she may in a couple years.

Roasted Cauliflower
Serves: 4

  • 1 whole Cauliflower
  • 20 cloves Garlic (optional)
  • 1 Tbsp. Olive Oil (or Canola - whatever you have on hand)
  • Salt And Pepper, to taste
Preheat over to 450. Wash and cut the cauliflower into bite sized pieces. Peel the garlic, if using. Toss the cauliflower (and garlic) in the oil. Sprinkle with salt and pepper. Roast in a shallow pan or baking sheet (I use a jellyroll pan) for about 25 minutes. Be sure to give your veggies a stir every once in a while.

Source: Loosely adapted from Tasty Kitchen


  1. Super tasty but I think all the garlic did not agree with my stomach. Would I eat it again? Most definately, I'm dumb like that.

  2. LOL @Nate! I'm dumb like that, too. :)

  3. I am with you Lynn.. I do not like Cauliflower. I have contemplated the mashed cauliflower that looks like mashed potatoes..yet never tried it. I love love love fresh garlic.. so this recipe is very tempting...