Last year, a few foodie friends raved about Adriana Valez’s Roast Cauliflower recipe. She used to write a food blog at “What I Made for Dinner.” These foodie friends loved her recipe so much; they eventually started reinterpreting the recipe with other spices, including a curry-spiced version. Remembering everyone’s twitter and facebook rave about her recipe last summer, one head of cauliflower was finally and recently brought on a whim.
My actual first introduction of cauliflower was when Mom steamed it with butter and herbs. We loved it so much, seldom were there leftovers. Most of the time when I see it today, it’s usually served raw with other vegetables on a platter. Let’s be honest, I’m not big fan of cauliflower’s raw and chalky taste.
The raw and chalky cauliflower mellows into a soft, sweet and nutty taste after roasting in the oven with olive oil, tons of sea salt and fresh black pepper. Reflecting to Valez’s recipe for roasting cauliflower, she’s unapologetic about not having precise measurements and directions. After all, it’s too simple of dish to make mistakes. I understand why all my foodie friends raved about her dish. It’s sweet and very fast to make. Perfect for a weekday meal.
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