“Cauliflower is nothing but cabbage with a college education.” – Mark Twain
Yeah, but nah, Mr Twain. <– A standard Australian reply which means yes sort of but not really.
This recipe is essentially two of my favourite herb-y, vegetable-y things combined…
Cauliflower and rosemary
It may not look like much, but it tastes AMAZEballs. And, it really could not be any easier to whip up.
If you have yet to experience the wonder that is roasted cauli’ then you’re in for a treat. Because this baby ROCKS. And, it’s so easy to prepare! It’s one of those trusty numbers that you don’t even really need a recipe for, but I’m going to give you one to use as a template. Just because.
Cauliflower is a genius vegetable
Cauliflower is a genius vegetable. And, it’s SUPER good for you. It is incredibly versatile and can be prepared in a myriad of different ways (as evidenced by my recent take on Peter Gordon’s Kale and Preserved Lemon ‘Couscous’ and this little number for Cauliflower and Leek Soup or this one for Saffron Infused Cauli’ Rice ).
But when you roast it, magic happens. Then, this not so humble little cruciferous veggie is elevated to something else – with lots of caramelised crunchy bits to really get your taste buds humming.
Of course, rosemary is one of my all-time favourite herbs. Unsurprising given both my heritage and affinity for lamb, I guess.
The other thing about rosemary is that it’s really easy to grow. So, having a supply on hand is a no brainer when it comes to adding a little something to your cooking.
Interesting fact about rosemary: It can protect against macular degeneration. A study published in the journal Investigative Ophthalmology & Visual Science, revealed that a major component of rosemary, carnosic acid, can significantly promote eye health.
Onto the recipe…
- 1 head of cauliflower
- 4 tablespoons happy fat (I used bacon fat)
- 2- 3 generous sized fresh rosemary stalks
- 1 teaspoon best quality coarse salt
- Heat your oven to 200°C/400° F
- Cut your cauliflower into florets. The smaller the floret, the faster they will cook. Pop into a roasting dish.
- Melt your happy fat and pour over the cauliflower. Toss gently.
- Strip the rosemary leaves from the stalks and chop finely.
- Sprinkle chopped rosemary and salt over the cauliflower. Toss gently again to mix.
- Roast for about 25 - 30 minutes, until the cauliflower is tender and caramelising along the edges. Serve!
E N J O Y !
This recipe features in the Phoenix Helix Recipe Roundtable
Ok, I am salivating now. I must try this! I baked cauliflower and then add a paste of dijon mustard, mayo and parmesan cheese before I brown all that. It’s a recipe that rarely has any leftovers.
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