So this is a bit awkward: another cooking post from me…a designer. Not a cook.
If I can deal with it, I’m confident you can too. In fact, since you’re being so cooperative I’ll throw you a bone and point you toward this colorful olive oil jar from Dean & DeLuca. Who cares about how convenient it is when you see how cute it’ll look on your counter?
So, moving on.
Lately we’ve been struggling to get my son to eat new foods. A boy can not live on strawberries, black olives, and bacon alone. We’ve implemented a “new food chart” with stickers, and we’re introducing lots of new veggies, grains, and meats to him on a regular basis. One other thing we do is vary preparations often so that he’s exposed to a wide range of flavors and textures: I know I hate wilted, soft broccoli…but throw it in a super hot oven for half an hour and I’ll eat POUNDS of the crusty, brown-edged roasted stuff. Recently, cauliflower has been something I’m using a lot of lately around our house. It’s versatile, cheap, and lasts a long time. It doesn’t smell so great raw though, but that’s just a temporary issue; you can’t win them all!
Here are three basic cauliflower recipes that all start the same way: a roasting pan or pyrex dish, olive oil + salt and pepper, cauliflower florets, and a 400 degree oven. The add-ins are what make it special, and I love them all equally (but differently!). To make these scrumptious sides, just toss the ingredients, throw ’em into a hot oven, and bake away until they’re as crunchy or brown as you like them. A shorter cooking time will get you brighter, crunchier veggies; a longer bake time will get you a more rustic result with deeper flavor (especially the tomatoes). Hope you enjoy the veggie combos!I know we do!
Cauliflower + Chick Peas + Cumin.
Cauliflower + Brussels Sprouts (halved, flat side down!) + Balsamic
Cauliflower + Grape Tomatoes + Lemon Zest
There you have it – super easy sides that go with just about anything. What’s your favorite veggie these days? Got any secrets to share?