If you have been a reader for a while, dear reader, then you may remember that I sometimes gush about my blog-friend Emily’s recipe site. Emily has a serious allergy to MSG and preservatives so she makes pretty much everything from scratch. Seriously. She’s amazing.
Anyway, if any of you have a preservative intolerance or are simply more interested in learning more about her method of cooking, you really should look at her website Savory Seasonings. She’s incredible. She has great recipes for all kinds of breads, her own seasoning blends, and even cream of chicken soup substitutes. I told you, she’s amazing!
This recipe comes from her blog, and I just wanted to share it too because it’s so delicious! If you aren’t a big cauliflower fan, this is a wonderful way to try again or get it in anyway. Cauliflower is packed with vitamins and fiber, and is really delicious when it’s prepared properly. If you put me in front of a plate of raw cauliflower, I might get a little pouty and ask politely if I can be excused, but not with this!
Roasted at a high heat with olive oil and salt, this cauliflower is so delicious you’ll probably finish off a whole head of cauliflower in one setting. I may or may not have. Twice. With Michael.
Emily suggests making it before you make homemade pizza (which she recently posted a yummy recipe for). As you’re preheating your oven you can easily throw in some of this cauliflower. Then you can eat it as an appetizer while the pizza cooks and you’re less likely to gorge on pizza. Michael and I had some while we waited for our lasagna to cook and it was AMAZING.
Seriously reader, why are haven’t you checked out her site yet! Go ahead, I won’t be offended.
Thank you Emily for such a great idea!
- 1 head fresh cauliflower, chopped into bite-sized pieces
- 1 Tbsp olive oil
- Toss cauliflower with olive oil and salt and roast on a baking sheet at 450 degrees for 20 minutes, stirring every 5-10 minutes for even roasting.