I’m 5.

by Chase on November 4, 2010

Sometimes, I have the habits of your average, american 5-year-old.

For instance, boyfriend was out of town this week from Sunday through yesterday, so I had peanut butter and jelly for dinner 3 nights in a row.  

And I put my feet on the furniture. 

And I left my clothes on the bathroom floor. 

And, sometimes, I have to disguise my veggies.

Like, blended into green smoothies.    

Like, stuffed into lasagna.   

Like, covered in balsamic and parmesan. 

Enter: Cauliflower

I promised this recipe a while ago and like any good 5-year old, I had to do EVERYTHING ELSE in the meantime except what I needed to be doing.

But my own self-imposed time out was looming (i.e. my cauliflower was getting ready to kick the bucket) so it was time to get these florets a-cookin!

Step 1) Cut into bite-size pieces, toss in extra virgin olive oil, oregano, sea salt and pepper and spread out on a baking tray. 

Step 2) Roast for 15-20 minutes at 425* until you see it starting to brown at the edges.

Step 3) Pull out of the oven, toss in a bowl with balsamic vinegar and a little bit of parmesan cheese.  I used a blend of pecorino romano and parmesan.  Some people don’t care for the tangyness of pecorino romano.  I think it makes everything taste diiiiiivinnnne.

Step 4) Roast an additional 10-15 minutes until roasted through, with the edges just slightly browned.  Pull out of oven, plate, and give a little extra dusting of cheese for good measure.

I think tomorrow I’ll skip the PB&J.  Leftover cauliflower?  Yes please.   

(Recipe via Eating Well)