I’ve had cauliflower on the brain lately. Over the last few weeks while everyone was craving chocolate-covered Valentine’s treats, I couldn’t get enough of this salty, sweet roasted goodness. I first had a similar version alongside a salmon dish at Mulberry, a restaurant/wine bar that we frequent. However, since this has been on the menu, we’ve been “frequenting” a little too much. When you go back again and again for the same twenty-seven dollar dish, I figure it’s time to learn how to make it yourself. This is so simple and it makes for such an elegant side dish. I haven’t always been a fan of cauliflower, but roasting it makes all the difference in the world. It brings out a sweet caramel-y flavor and creates a texture that has a nice bite. Make this a full meal by serving it alongside any protein of your choice. Or plate it on a bed of quinoa, black rice, or mixed greens. Minimal effort is required – just a couple of minutes to chop the cauliflower, arrange the ingredients on a baking sheet and pop into a hot oven.
