I am craving vegetables these days, even more than ever. The markets are full of summer’s bounty, luring me in. Although cauliflower is thought of as a winter vegetable, it is readily available year round. It is a sturdy and versatile plant, capable of starring roles in soups, side dishes and even masquerades as mashed potatoes when boiled and pureed.
I like mine roasted, with a little olive oil, salt, pine nuts, and a dusting of parmesan cheese.
Clean cauliflower and break into florets. Toss with a little olive oil, and sprinkle with salt.
Place the florets in an oven proof pan or cookie sheet, and roast for about 25 minutes. Stir the cauliflower in the pan and toss in the pine-nuts. Roast for another 15 minutes or so, until the cauliflower is softened and slightly browned. Be careful not to let the nuts burn.
Sprinkle with parmesan cheese, and put back into the oven for a couple of minutes, until the cheese starts to melt.
photo: Glasshouse Images