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.
- 1 large head cauliflower
- olive oil
- 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.