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Herbed Roasted Cauliflower

Posted Nov 04 2012 1:00pm
  

Yesterday at the farmers market, I was strolling along when an arresting sight caused me to turn around and do a double take - the largest cauliflower I have ever seen.



Something in my expression must have been visible to the farmer who immediately picked up the cauliflower and handed it to me, commenting: " it just caught your fancy there, didn't it?"

"It's the biggest cauliflower I've ever seen!" My enthusiasm was perhaps embarrassing, but the farmer seemed pleased.



"That cauliflower was out in the field just yesterday," he intoned. "I went out to pick my Brussels sprouts, turned around, and there it was..."

I love vegetables with a story.


Herbed Roasted Cauliflower

1 large or two small cauliflower, stems and florets cut into bite sized pieces
2 large Vidalia onions, cut into bite sized wedges
1/3 cup olive oil
1/4 cup minced fresh dill
1 T dried basil
1 tsp dried sage

Preheat the oven to 460 degrees F. Place the oven rack on the highest rung.
Toss the cauliflower and onion with the olive oil to evenly coat.
Sprinkle on the herbs, along with salt and fresh ground pepper to taste, and toss again to coat.
Spread the cauliflower and onion in an even layer across a baking sheet.
Roast for 20 minutes, until the cauliflower and onion are tender, browned, and slightly crispy on the edges.
Serve warm... This is a lovely recipe for broccoli too!





I blog with BE Write

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