We experienced a little remnant of cooler weather last night so I prepared a slightly more warming dish along with a lighter one.
It was cool enough to turn the oven on for a Roasted Cauliflower dish I’ve been wanting to make. I saw one version of it in the newspaper last month and I took the idea and created my own version and served it with a lighter dish—steamed kale and shiitake mushrooms with tofu.
Roasted Cauliflower (Serves 4-6)
- One large head of organic cauliflower (about 2 pounds) washed and cut into florets.
- 1/2 large onion cut in half and each layer separated
- 1/3 cup of olive oil
- 1/4 cup red wine vinegar
- sea salt
- spices of your choice. Tonight I used paprika, coriander, cumin and garlic.
- fresh ground black pepper
Preheat your oven to 450 degrees. Spread the cauliflower and onions onto a roasting pan. In a bowl, mix the olive oil, vinegar, sea salt and spices to suite your tastes. Drizzle the seasoning mixture over the cauliflower and stir to get each piece coated. Sprinkle with pepper.
Roast the cauliflower until it’s tender, about 35 minutes. Stir occasionally while it’s cooking.