Tuesday, February 10, 2009

Tri-Color Roasted Cauliflower

This lovely combination of white, green, and purple roasted cauliflower with olive oil, salt, pepper, and a few garlic cloves is a little tribute to a colleague who is moving on (to, most likely, less chaotic professional waters).

D. has directed me toward some great vegetable recipes (the chiffonade brussels on this pizza), gifted me with delicious and beautiful tomatoes from her garden, and been a tireless partner for enthusiastic discussions about food and cooking.

Although there were initially a few bumps (D. has a baker's precision, while I prefer a "let's just wing it and see what happens" approach), we really came together as a food-loving team.

This delicious recipe is her oven-roasted cauliflower. Simply, break the cauliflower into florettes, mix with olive oil, salt and pepper and place on a baking sheet with garlic cloves (and fennel, if you like) and roast in the oven (425), stirring occasionally so that you achieve uniform browning (approximately 25 minutes). She recommends serving this with pasta and cheese. A sprinkle of pine nuts would be an awesome addition.

I'm going to miss D.'s daily food camaraderie, but hope to keep the food conversation open.


With spaghetti, feta, pine nuts and red pepper flakes - delicious!:


Blogger Chris said...

I would imagine that pine nuts in the form of a light pesto would be excellent with these! They make something like this in my cafeteria (using three colors of cauliflower) but it's always soggy and the colors actually bleed together when steamed. Yuck! Yours look delicious, though :P

11:21 AM  
Blogger Vegan Knitting said...

Mmmmm. The pasta dish looks so tasty! I think I see roasted garlic in there, too.

12:26 PM  
Blogger Anna Haight said...

Does that cauliflower look great!

11:22 PM  
Blogger Christine said...

Roasted cauliflower is one of my most favorite winter dishes. Yours is very beautiful!

4:15 PM  

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