It's nearing the end of cauliflower season and it seems like we've been buying it even more. Sometimes we just have it raw or gently steamed with some lemon juice and nuts and sometimes we go crazy and make roasted cauliflower steaks or rich and creamy soups.
This time I went for roasted cauliflower - really simple to make and like all oven recipes - you barely have to watch it. This gives me plenty of time to focus on other tasks around the house while dinner is cooking.
To make 2 generous servings you need:
1/2 head cauliflower (or 1 small head)
1/4 cup dried cranberries
1/8 cup sundried tomatoes
1 tbsp light olive oil or coconut oil
1 tbsp sea salt
Heat the oven to 325 F (160 C). In the meantime, soak the cauliflower in water with a bit of salt and then rinse thoroughly. This will help clean it well. Separate the florets and place them in a bowl. Sprinkle olive oil and sea salt and mix. Place in a pan, cover with the cranberries and sindried tomatoes and cook for 30 minutes.
The aroma is deep and comforting and I suggest you enjoy this great cauliflower whether in place of a salad or as a side to chicken or turkey!