Monday, January 11, 2010

Roasted Cauliflower with Pinenuts, Meyer Lemon, and Mint



Cauliflower has never been the first vegetable I'd choose for dinner. I am still a bit scarred by the childhood memory of all those raw veggie platters with dip - cauliflower was always the last veggie remaining. Because I consider myself to be a truly open-minded omnivore, I have been determined to give cauliflower another chance. I began to reconsider my ban, after planting some in our garden last fall and admiring the gorgeous flowering plant. For a year or so I have tried oven-roasting with plenty of olive oil and salt. Not bad.

I love to improvise with whatever ingredients I have on hand and that is how this dish came to be. If you are cauliflower-phobic as I was, this might just make you a convert.



INGREDIENTS
  • 1 large head cauliflower
  • olive oil
  • salt
  • 1/2 cup toasted pine nuts
  • 2 dozen fresh mint leaves, chopped
  • juice of 2 lemons (Meyers if you have them, if you haven't noticed, I am obsessed!)
  • zest of one lemon

Preheat oven to 400. Chop cauliflower into bite-sized pieces. Put in roasting pan. Coat with olive oil and a few generous shakes of salt. Roast for 25-35 minutes.

To the cooked cauliflower, add 2 tablespoons more olive oil, plenty of lemon juice, zest, pine nuts, and mint. Salt to taste. Enjoy.

Serves 4

6 comments:

  1. Great vegetarian recipe! Love it!

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  2. Roasted cauliflower is so unlike its watery, steamed cousin... I can't imagine why this wouldn't make a convert of just about anyone.

    Have never added mint to the mix, though. Nice. Will have to try that!

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  3. stumbled onto your blog today and can't get enough. you've got a real eye for photography. any hints on settings you use, or other advice for someone who just got her first digital SLR?

    cheers and thanks,

    *heather*

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  4. Heather, Thanks so much for the compliments - I really appreciate it. I checked out your blog and you've got some really great photos yourself!
    My first suggestion would be to get a good quality macro lens for your camera, if you don't already have one. I use a Tamron 60mm fixed on my Cannon Eos T1i. I am amazed at what a joy it is to shoot food with this lens - it almost feels like cheating!
    Another thing that is a must to make food look appetizing, is to use natural light. Also, if your color tones aren't to your liking, try messing with the white balance settings.
    I am still learning myself and through dogged experimentation (and obscene amounts of shooting using every setting imaginable!) I end up with more and more good shots.
    Let me know if you have any other questions. I can never get tired of chatting about food and photos!

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  5. Thanks E! I might just take you up on the offer to pick your brain more in the future... Off to putz with the new toy!

    Cheers,

    *Heather*

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  6. Any time, just drop me a line. Have fun playing with the camera!

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So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

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