Popcorn Cauliflower

As I type this I am becoming aware of a new limb. Here is my left hand, tap tap tapping. And here is my right. Tap tap tap. But wait, what mysterious hand is feeding my mouth, quite independently of my conscious mind but apparently in cahoots with that part of the brain concerned with snacking (the nibbley lobe)?

I’ve been munching on roasted cauliflower all afternoon and even when I told myself I’d had enough and moved them into the kitchen, my mysterious third hand reaches out and pops some in my mouth every time I walk by. How refreshing to be suffering from a super-healthy addiction.

The most important thing about roasting is oven temperature; 375°f is ideal for almost everything and it’s a very good habit to allow at least five or eight minutes of preheating. Nothing good can come of torturing our food before cooking it. 

Meanwhile, divide a big, beautiful head of cauliflower into florets and coins and toss with 1 1/2 tbsps olive oil and 1 tsp salt. They are delicious roasted just like that. But as your dependence grows you will crave some variety: try curry powder and lemon juice (my current fave) or smoked paprika and hot sauce (the chicken-wing treatment). I used about a tablespoon of each, but these measures are, as always, to taste. Spread them out on a baking sheet or similar shallow thing, allowing some space betwixt so they roast and don’t steam each other. Check on them at 12, 15 and 18 minutes. They’re ready when they’re golden but haven’t lost their spunk.

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One Response

  1. What a cool idea! I think I’d love the curry ones.

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