Finding balance with food, movement, and community for my (dairy-free) family.


Monday, March 26, 2012

Garlic Roasted Cauliflower

This was the winter that I discovered roasting vegetables.  The basic formula is simple, the variations are endless and delicious:  break veggies into bite-size pieces, toss with olive oil, salt, and perhaps another seasoning or two, roast in the oven until tender with slight browning at the edges.  Roasting seems especially suited to the hardy vegetables we associate with winter time.

Roasted vegetables are kid-friendly (as veggies go . . .):

  • They are tender--my kids resist crunchy and firm veggies.
  • They are flavorful--roasting seems to bring out the best in veggies, especially when generously tossed with olive oil.

Here's the vegetable that got me started roasting veggies this winter, based on a recipe from Taste of Home magazine:  roasted cauliflower.  The first time we served this (along side non-dairy macaroni and not-really cheese) all three kids ate it without prompting or cajoling.

Garlic Roasted Cauliflower

1 head of cauliflower, broken into bite-size florets
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder

Preheat oven to 400 degrees.  
Toss cauliflower with olive oil, salt, and garlic powder.  Spread in a baking dish.
Roast for 18-20 minutes stirring once. 
Cauliflower is done when florets are tender with just a bit of browning on some edges.

Check out these other roasted vegetable recipes:
Roasted Cabbage
Roasted Brussels Sprouts and Carrots

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