I eat a fair amount of broccoli, but I’m also partial to it’s unmodified cousin, cauliflower. I grew up with Indian-style aloo gobi, and still enjoy this, but it’s a bit finicky to prepare at home, particularly during a busy weekday.
To solve this problem, I turned to an approach to vegetables that’s become increasingly popular in my household. It’s dead simple and basically foolproof (and works for broccoli as well). Here are the basic steps:
- Preheat oven to 425° F.
- Wash one head cauliflower (or broccoli) and cut into bit size pieces, discarding the stems.
- In a large bowl, toss florets with 2 tablespoons of oil, 1 teaspoon of salt, and flavorings of your choice. Some suggestions:
- 1/2 teaspoon black pepper and 1 teaspoon lemon zest
- 1 teaspoon whole cumin and 1 teaspoon whole coriander seeds
- sliced jalepenos and lime zest
- Spread the cauliflower on a foil-lined baking sheet and cook for 20 minutes, turning cauliflower about halfway through.
- Check at 20 minutes if it’s done to your liking and enjoy.
So easy and minimal work. The roasting really brings out the sweetness in the cauliflower.
