until now, i considered cauliflower to be a vegetable best drown in cheese sauce or in a soup consisting of mostly cream. does it taste good that way? hell yes. can you feel good about eating your vegetables that way? not so much, if you care about your arteries or fitting in your clothes.
enter the crisper whisperer (say it in a loud “whisper”) and our favorite method of cooking vegetables, roasting, and ding! ding! ding! no more penalties for the overuse of rich dairy products.
from serious eats
1 head cauliflower
2 tablespoons extra virgin olive oil
2 teaspoons chili powder
1/2 teaspoon salt, divided
freshly ground black pepper
1/4 cup extra virgin olive oil
1/2 lime, juiced
1 teaspoon white wine vinegar
1/2 small bunch cilantro (leaves and delicate stems), roughly chopped
2 small cloves garlic, roughly chopped
preheat the oven to 425°. chop the head of cauliflower into bite sized pieces.
in a small bowl, combine the first two tablespoons of olive oil, chili powder, 1/4 teaspoon salt and a little freshly ground black pepper. whisk until combined. in a large ziploc bag, or on a baking sheet using your hands, toss the cauliflower with the chili powder mixture, making sure to coat each piece thoroughly. spread in a single layer on a baking sheet. place in the oven for 25 minutes.
while the cauliflower is roasting, combine the remaining olive oil, lime juice, white wine vinegar, cilantro, garlic & a little more salt & pepper in the bowl of a small food processor or blender. blend until smooth.
drizzle the roasted cauliflower with dressing & serve immediately. proudly tell your mother that you do actually enjoy your veggies.