Cauliflower worth fighting over
January 15, 2010
Roasted Cauliflower with Lemon and Garlic
I don’t have fond childhood memories of cauliflower. It’s not that I have bad memories of the vegetable, I just don’t recall knocking my brothers over as we (picture in slow motion, for effect) charged the dinner table to devour the steaming bowl of, well, steamed cauliflower. That’s how we usually ate it, steamed and topped with a little S&P. I can now appreciate that my mom didn’t serve it swimming in melted butter or margarine. To this day I actually prefer my steamed vegetables without the butter. I’ve since tried cauliflower in many different forms: gratin-ed, mashed, pureed, etc. And my indifference towards cauliflower continued, that is to say until I tossed it in a bit of olive oil and lemon juice and threw it in the oven to roast for half an hour. Who knew you could roast cauliflower? Well why didn’t you tell me sooner?
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