I have a few staple vegetables that I use all the time (maybe overuse?) and cauliflower is one of them. The first reason is the most obvious–my husband and I love cauliflower. And the second reason has more to do with logistics. Cauliflower lasts a long time in the fridge. Since I plan my meals according to how long fruits and vegetables last after purchasing them, cauliflower ends up on my menu fairly often simply because I can buy it on a Saturday or Sunday and use it in a meal on Friday without worrying about it going bad. So typically when Friday rolls around, dinner involves cauliflower in some way. And, being big fans of cauliflower, we’re okay with that.
If you’re not a fan of cauliflower,
you’re crazy you should really try roasting it. It brings out a complexity of flavor you just can’t get from steaming it alone. Although roasted cauliflower takes a little more time than its steamed counterpart, it doesn’t take any more effort. This recipe is my favorite way of preparing roasted cauliflower–pairing it with kalamata olives and lemon juice makes it a little more exciting than simply seasoning it with salt and pepper, which is what I usually end up doing. And how can you not love kalamata olives?!
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