I have a strained relationship with cauliflower. To begin with, it takes up lots of space in a shopping cart and grocery bag. Putting a head of cauliflower in the refrigerator is like trying to insert a soccer ball in your produce bin. The knotty vegetable is hard to store and difficult to dismember.
Ahh. . .But Then There’s Roasted Cauliflower
My mother didn’t know about roasted cauliflower. But I think she was the first to invent Cauliflower Mashed Potatoes. The dish was invariably overcooked and mushy. Had she known about roasting the vegetable, I might have learned to love the crunchy, white orb much sooner.
This recipe is super easy. Just massage the pieces in olive oil (or coconut oil), sprinkle on a little garlic powder, salt & pepper and insert in the oven at 450 degrees for a half hour. (Turn once) Don’t overdo the oil; cover pieces completely, but lightly.
Keep It Saucy
While waiting on the cauliflower, make this tangy Siracha-Mayo dipping sauce. It’s equal parts yogurt and mayo, a bit of honey and chili sauce (or ketchup) for color, and a jolt of Siracha for tang. You can regulate the Siracha to your heat level.
Appetizer or Side Dish?
The first time I roasted cauliflower I intended to serve it to guests as a side dish. I set the cauliflower out in a bowl on the kitchen counter along with the sauce, as I put finishing touches on the meal. Guests started to nibble on the the toasty flowerets.
When I went to place the bowl on the dining room table, there were only three pieces left! My friends apparently thought it was an appetizer instead of one of the side dishes I was counting on. It goes to show just how addictive these chunks of cauliflower can be.