Thursday, February 9, 2012

Roasted Cauliflower

As a mother and as a human being in general I am always trying to add more vegetables to our meals.  Often I am lucky enough to make a recipe which is largely vegetable in base and I in those cases do not have to worry about a side dish.  More often than not our main dishes are made up of primarily starch foods and therefore I feel compelled to serve a vegetable on the side.  My standard side is roasted broccoli, but honestly there is only so much broccoli on person can take. 

I decided to stay away from broccoli and try some other vegetables.  Not being one to stay from too far from the norm, I picked Cauliflower.  I have shared a mashed cauliflower with you the past and it turned out to have been on the Veggie Dad's favorite dishes, but this time I thought I would roast the cauliflower. 

The Ingredients

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
4 tablespoons balsamic vinegar
3 cloves of garlic, minced
freshly ground sea salt and pepper to taste

The Tools
large bowl
9x13 in baking dish

The Cooking

Preheat the oven to 350 degrees.
Toss all the ingredients together in a large bowl until the cauliflower is well coated.

Pour the coated cauliflower in the baking dish and bake it for 20 to 25 minutes. 

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