"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!