I never dreamed that cauliflower would have a permanent spot on my weekly grocery list, but it’s official—I’m hooked.
Give me a head of cauliflower. I will break it into florets, toss it in olive oil and roast it until it’s toasty and brown at the edges. That even sounds like a meal to me just on its own.
I will eat cauliflower warm, straight off the sheet pan just sprinkled with salt and pepper.
Of course I can’t wait for spring when all sorts of colorful, delicate fruits & veggies will be in season and cooking (or leaving things raw) is just so easy.
For now, I’m trying to embrace the challenge of winter and try new things with the vegetables that are in season. I shouldn’t waste my time and energy daydreaming anyway. It doesn’t put meals on the table.
Those “more exciting” vegetables will have their months and maybe I will find myself longing for those hearty winter standbys in the summer. We’ll have to wait and see on that!
Cauliflower has definitely become trendy lately with everything from pizza crust to rice, but I fully support that. I’ve been joining in on the fun, too.
Usually, I like to toss roasted cauliflower with grains and other vegetables like butternut squash. I’ve also paired it with sweet potatoes in soup.
In my never-ending quest to turn sides into main dishes, I made a roasted cauliflower Meyer lemon salad.
Citrus season is such a bright spot of winter. Meyer lemons are more fragrant with almost a softer scent than regular lemons. They work for both sweet and savory dishes.
After they were out of the oven, I folded the cauliflower and sliced lemons with pomegranate seeds, smoked almonds and plenty of fresh herbs.
I used cilantro, but you also could try parsley. Each bite was nutty with a satisfying crunch, and I loved the bright flavor from the Meyer lemons.
Roasted Cauliflower & Meyer Lemon Salad
- Total Time: 30-35 minutes
- Yield: Serves 3–4 1x
1 pound cauliflower, trimmed and cut into florets
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch red pepper flakes
1 Meyer lemon, thinly sliced crosswise
1 handful cilantro or parsley, roughly chopped
1 tablespoon chopped chives
1/2 cup pomegranate seeds
1/4 cup smoked almonds, roughly chopped
Preheat the oven to 375 degrees F. Place the cauliflower on a sheet pan and toss with olive oil, salt, pepper and red pepper flakes. Roast for 10 minutes before adding the sliced lemon. Continue roasting for 15-20 minutes until the cauliflower is brown in spots. If the lemons are starting to brown too fast, make sure they are on top of the cauliflower and not directly on the pan.
Transfer the roasted cauliflower and lemons to a large bowl. Toss with the herbs, pomegranate seeds and smoked almonds. Serve warm or at room temperature.