I have a confession to make. I was at a friend’s house yesterday and she had a scale in her bathroom. That in itself is not the confession. Most people have scales in their bathrooms. I, however, do not have a scale in my bathroom because I know too well how weight watching can turn into an unhealthy obsession for me. So, for the most part, I use the size of my pants to give me an idea of how much I weigh. Here’s where the confession begins: I hopped on the scale to see if it’s true that my pants have been shrinking in the dryer (stupid pants-shrinking-dryer-demons… they get me every time!). Alas! The scale sided with my pants and my heart dropped. No denying it anymore. I’ve definitely gained weight. I guess a trip to Europe followed by holiday gluttony will catch up to you at some point…
I may have to start baking a bit less and choosing a few more veggies in my diet. Don’t get me wrong… I’ll still be sharing delicious baked goods because life without dessert is not really living. But you might start to see a few more healthy recipes showcased here. I promise to only show ones that are delicious. Healthy food that tastes like cardboard is not worth eating, even if it’s “low-fat” or “lite” or “full of omega-3s!”
Cauliflower would fall into the “healthy veggies that Paula normally avoids” category. It’s not that I have anything against cauliflower, except that it stinks when it’s raw, it stinks worse when it’s cooked, and it is mostly a mushy, tasteless mass. Okay, so maybe I do have a few things against cauliflower. I came across this Cook’s Illustrated version of roasted cauliflower and withheld my reservations long enough to remember that it was these same folks that introduced me to roasted broccoli, which is now one of my favorite veggies. Maybe, just maybe, they could dress up cauliflower and make it edible as they had done for the broccoli.
While I still think the broccoli is FAR superior to the cauliflower, I must admit that I enjoyed the cauliflower far more than I had expected. Roasting it brought out a measure of sweetness and the olive oil made the cauliflower crispy. If you already like cauliflower, you’ll love this. If you hate cauliflower, give this a shot! I think you’ll be pleasantly surprised.
recipe by Cook’s Illustrated
1 medium head of cauliflower, about 2 pounds
1/4 cup extra virgin olive oil (or as needed to cover cauliflower pieces)
kosher salt and ground black pepper
Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.
Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. (Or, if you leave it in the oven and forget about it, it’ll be burnt like mine!)
Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, drizzle with oil, and serve immediately.