Roasted Cauliflower From Amanda Hesser

I'm starting to think that there is a magnetic pull between Friday and Monday, dragging me, quite rapidly to Monday morning. Where does the time go on weekends? One minute it's Friday night and I'm making a dozen plans, lengthy to-do lists, the next minute I'm pressing snooze for the fifth time. I quote Liz Lemon, "Blerg!" I did tick off one task on my list. Cleaning the insanity that has become my cookbook collection. We're talking books, magazines, photocopies, binders, and hand written notes all stuffed in a closet in my kitchen. It was so good to bring some order to the chaos. Of course, I started to flip pages and came across recipes that I'm dying to try. Let me share one that I think you'll enjoy. Mark Twain once said,

"Cauliflower is nothing but cabbage with a college education."

Funny guy, right? Anyway, whatever you think of cauliflower, if you haven't tried it roasted, then you're in for a great surprise. From The Essential New York Times Cookbook by Amanda Hesser, I present to you, Roasted Cauliflower. The easiest, most delicious side dish in the history of roasted vegetables. 
Please don't let the simplicity of this recipe give you the impression of a weak dish. No. No. No. The combination of olive oil, sea salt, coarse black pepper and cauliflower is caramely-heaven. Yes. Those are the only ingredients you'll need. Click here for exact recipe.

Cauli takes only about 25-30 minutes in the oven for a nice tan. But, keep an eye on them, they brown up pretty quickly. What you end up with is a delicious side kick to steak, chicken or even fish. Hungry Husband is always surprised by how tasty the little florets are. 

One of the reasons people are a bit averse to cauli is because of its rap as a gas agent. *ewww* It's true. It is a flatulence-maker. But, here is some information on how you can enjoy this well educated vegetable and still be comfortable after. One sure way is by eating ginger soaked in lemon juice after a meal or grate ginger into hot water and add lemon juice. Totally worth the effort :)
Check out this great piece by Amanda Hesser in the New York Times about The Celestial Cauliflower. Other great recipes to try. 
Enjoy!