My little cauli-flower (in Italian: cavolfiore)

Roasted cauliflower

Roasted cauliflower

A lot of people are running away from white foods. White bread, white potatoes, white rice…white flour in general. But not white cauliflower.

Oh, that smooth head of tight-woven flowerets. There’s something satisfying about even holding a cauliflower. It has some nice heft to it. It’s got those thick real-farm-feel leaves (even tho we cut them out and throw them away)…cauliflower just feels important. When you pick it up from the produce shelf in the supermarket you’re ticking off another check in the healthy food column of your diet. You kinda pat yourself on the back for choosing it.

And yes, you should! Cauliflower has: carotenoids, B1, B2, B3, B5, B6, B9, omega-3, vitamin K, its anti-inflammatory, detoxifies, and studies call it a disease-preventing food.

Years ago, I used to steam florets and then pour something creamy or buttery on top. Now I’m hooked on roasting it. And adding olives. And olive oil. And salt & pepper. And that’s it. But my favorite part is how I cut it. After removing the impressive stems and leaves, I cut the head in half, then in quarters. I make slices of each quarter as thin as I can. Each slice looks like a cross-section of cauliflower. Like some scientific study in cauliflower anatomy.

Cauliflower anataomy

Cauliflower anatomy

Lay the slices out on a foil-lined, lightly oiled sheet pan. sprinkle olives (I often use sliced kalamata), drizzle with olive oil and sprinkle salt & pepper generously.

Cauliflower ready to roast

Cauliflower ready to roast

Roast in 400-degree oven for about 20 minutes until tender. Leave in longer and get some browning going.

Roasted cauliflower

Roasted cauliflower

You’re gonna love this.

Cauliflower: ready to eat

Cauliflower: ready to eat

4 thoughts on “My little cauli-flower (in Italian: cavolfiore)

  1. Cauliflower is the new kale! The ways to prepare it abound. Have you heard of the cauliflower piccata? I bet it would be delicious. I love it, especially roasted. Those crispy-frizzled ends!
    Your recipe is, no doubt, delicious, as are your words.

  2. Please take me off of your e=mail list..
    I went to unsubscribe, but you have to sign up with that
    site to unsubscribe and I do not want to do that.
    thank you.

    • I’m not sure how to do that. Since you must have signed up to receive notifications I’m not sure I have control of that. I’ll try and see. It may be a WordPress issue.

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