Hi! Did you know it snowed this weekennnnd… just kidding. #Blizzard2016’s dominating all social media feeds. You know.
That leads to a quick apology from me – the forecast and storm itself is keeping me busier than usual at my real job, so it’s been a bit since my last recipe. Posting should get back to normal this week!
Today’s concoction centers around cauliflower. I’m not on the cauliflower bandwagon yet, are you? Seems like people are obsessed. Not that I’m knocking cauliflower rice or cauliflower pizza crust! I’ve always just thought cauliflower was kind of a blasé veg.
B O R I N G.
That is, until you roast it (and add a bunch of goodies):
Here’s why I like this roasted cauliflower dish: It’s somehow buttery (but you don’t use butter) and it feels fresh and bright. Sometimes winter dishes can get a little ho hum, a little gloppy if you know what I mean. Plus it’s the kind of dish that makes your coworkers jealous. Whip this out for your snow coverage snack, and a newsroom full of candies, pastries and coffee turns on its heels tryna get a bite.
What you’ll need:
1 head of cauliflower, broken into bite-size chunks
3-4 cloves garlic, chopped
2 Tbsp. olive oil
1 lemon, juiced
1 cup cilantro, chopped
3/4 cup mint, chopped
1/2 cup black olives, chopped
1/4 cup pine nuts, toasted
- Preheat your oven to 450 degrees.
- Toss cauliflower and garlic in oil, lay flat on a baking sheet.
- Bake 12 minutes, turn over, bake 12 minutes.
- As soon as cauliflower is roasted, pour it into a bowl and toss with lemon juice.
- Add herbs, olives and pine nuts.
- Salt and pepper to taste!
Enjoy! I’d love to hear what you think in the comments!
And… a few more snow pics, because maybe you don’t have enough on Facebook…