It’s a well known fact that fresh is always better than frozen products. When it comes to vegetables though, the shelf life for them being fresh and kept in the fridge goes faster than I can keep up with in my back and forth work schedule.
During the slow winter months, also knows as our off season at the Country Club, I try to use this free time to do a lot more cooking at home. The only thing I wish this side of Cleveland would offer is more farmers markets. I would much rather spend my money there than at the grocery store any day. Even though I’m doing a lot more cooking at home, I’m still watching how much produce I bring home. I can only use up so much of it at one time during the week. Like I said, fresh vegetable always seem to wilt or rot on me before I get to using them.
I’ve always had a liking for cauliflower, raw or cooked didn’t matter to me. A fellow co-worker mentioned how she will make roasted cauliflower for her 2 little kids at home. She roasts it in the over with oil, salt and pepper and then sprinkles loads of Parmesan cheese and tops it with fresh made pesto, she really talked the roasted cauliflower recipe up. I figured if 2 kids under the age of 6 will eat it, it’s gotta be good. Usually I steam cauliflower so I was ready to try something different with roasting it. I took the basic ingredients: salt, pepper, and EVOO and added a few more spices to it to really make the flavor pop. The recipe makes the best entree, or side dish, you choose.
Prep Time: 10 Minutes
Total Time: 25 Minutes
Mise en Place:
- 1 Head of Cauliflower, stem & leaves removed, cut (You will get 3 steaks out of 1 head)
- 1/2 Cup EVOO
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Italian Seasoning Blend
- S&P, TT
Method of Prep:
- Heat Oven to 350
- Once cauliflower is cut, place on a sheet tray
- In a small bowl mix together EVOO & seasonings
- Using a pastry brush, brush oil over the front and back of cauliflower, brush along the tops and sides as well. Season with S&P.
- Place in the oven and roast for 10 Minutes. Turn over and place back in the oven for an additional 15 minutes or until tops of cauliflower are golden brown.