Roasted cauliflower with red peppers
January 14, 2011, 12:30 am
Filed under: Vegetables

I was scrounging through the fridge, looking for something to fix as a side dish alongside some unremarkable chicken. After locating a head of cauliflower, I got online, looking for ideas and came across a recipe for roasted cauliflower. Hm, I thought. I’ve never fixed that before. My prior cauliflower experience involved steaming and mashing it with cream and herbs (a concoction the household heathens labeled “spudge”), and baking it with cheese sauce. However, in my New Year enthusiasm for all things low fat, I was determined to fix a tasty cauliflower dish that didn’t involve high fat dairy products. Well, as much of them, anyway.

So here goes.

Roasted Cauliflower with red peppers

1 smallish head of cauliflower, cut into florets (is that what they’re called?)
the remainder of the jar of roasted red peppers left over from this recipe, chopped
1 heaping spoonful of minced garlic from a jar
not quite 1/4 cup olive oil
some salt and freshly ground black pepper
about 1/4 cup grated parmesan cheese

put chopped peppers, garlic, olive oil, and salt and pepper in a gallon ziploc bag

Add the cut up cauliflower. It's pretty already!

Mix it all up in the bag and dump into a casserole dish.

Bake at 425F for 45 mins, then top with the cheese and broil on low for 5 minutes.

The household food critics gave it their wholehearted approval, even the picky one who generally doesn’t like a vegetable unless it’s coated in cheese and cream. I will probably branch out the roasted vegetable concept and see what happens. I’ve always roasted root veg, but this is the first time for cauliflower. I’ve heard rumors of roasted broccoli but remain dubious. Myfavorite method for broccoli is a quick blanch then make it into a salad with cheese and bacon and mayonnaise…which probably utterly negates any nutritional benefits, tho I prefer to see it as nutritionally neutral, like drinking water, because the ingredients cancel each other out. I suppose this theory could be applied to cauliflower cheese and such as well.


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