“What’s that smell?” Not the question I like to hear while I’m making dinner, but hear it I did, and from both my husband and my son. And I would have been really annoyed if I hadn’t happened to agree with them. There is just no getting around the sulfur like smell of cooking cauliflower.
I’ll admit it’s not a favorite vegetable at my house. But I have a rule. Try at least one bite before you decide to hate it. I have won so many battles, especially with my son, by instituting this rule. He still won’t eat cauliflower, but the rest of us enjoyed this recipe.
Roasting is one of my favorite ways to cook veggies. It adds an almost nutty flavor to them. And it is so easy. Just chop, toss with seasoning and olive oil on a baking sheet and roast until just tender and browned.
1 head of broccoli cut into florets
1 head of cauliflower cut into florets
extra virgin olive oil
red pepper flake
pine nuts, toasted
juice of a lemon
Toast the pine nuts in a pan set over medium high heat. Takes about 8 minutes. Watch them closely and toss to toast evenly. When you can smell them and they are lightly brown they are done. Put them to the side.
Heat oven to 350. Rinse the broccoli and cauliflower and cut into florets. Place on a baking sheet. Drizzle with olive oil, kosher salt and red pepper flakes. Bake about 30 minutes until fork tender and crisp and browned on edges. Remove from the oven and toss with Parmesan cheese, the toasted pine nuts and fresh lemon juice.
Plays well with others: This was the perfect side for our grilled steak dinner, but would work alongside any meat, chicken or fish. Made a great lunch the next day too!