This week will go down in history as the week that Jared and I ate our weight in vegetables. OK, not really. But we made a mighty impressive effort, if I do say so myself. It all started with that veggie-filled garden minestrone soup earlier this week. Then there was Valentine’s Day dinner, which consisted of two roasted butternut squash — because we’re clearly addicted. Throw in some snacks, a few more lunches and a veggie-covered pizza, and I think we have a problem.
As it neared lunchtime yesterday and I scoped our pantry and refrigerator for something non-PB&J to eat, I kept coming back to the giant head of cauliflower I bought a few days earlier. It looked so sad sitting down there in a near-empty vegetable drawer, no longer an entourage of zucchini, carrots, lettuce or tomatoes to keep it company. What’s one more giant vegetable split between the two of us? Ooph!
All jokes aside, I am absolutely gaga for this spicy cauliflower recipe from queenie_nyc on food52.com. It’s roasted (doesn’t every vegetable taste better roasted?), has a nice little kick (red pepper flake city) and tossed with lemon juice and zest that makes the whole dish feel super fresh and healthy.
Spicy Roasted Cauliflower with Lemon
From queenie_nyc on food52.com
• 1 head cauliflower, cut into stemmed florets (about 4 cups)
• olive oil
• kosher salt
• freshly ground black pepper
• 2 tablespoons lemon juice (I used juice of one lemon)
• 1 teaspoon honey
• zest of one lemon
• 1/2 to 1 teaspoon crushed red pepper flakes (depending on how much spice you can handle)
• 2 tablespoons parsley, finely chopped
Preheat oven to 450 degrees. In a large bowl, toss cauliflower with a tablespoon or so of olive oil, and season generously with salt and pepper. Grease baking sheet with sides or a shallow roasting pan with a bit more olive oil. Spread florets out in one layer on prepared pan. Roast cauliflower for 30 to 45 minutes, tossing twice, until it is cooked through and dark brown (even black) in spots.
In the meantime, whisk together lemon juice, honey and a pinch of salt in a small bowl. Whisk in a tablespoon of olive oil, and set aside.
Once the cauliflower is done roasting, remove the pan from the oven, and place cauliflower in a large bowl. Toss with the lemon zest, crushed red pepper, parsley and a pinch of salt. Add lemon juice mixture, and toss until florets are covered. Taste, and adjust for seasonings. Serve warm or at room temperature.
So that brings our weekly vegetable quota up to: two onions, two tomatoes, one head of Romaine lettuce, two zucchini, 10 ounces of lima beans, 16 ounces of corn, two butternut squash, one bell pepper, a few dozen olives, a half pound of mushrooms and a big ol’ head of cauliflower. I think ice cream is in order.
What vegetables have you been cooking up lately? What’s your favorite way to prepare them? Any fun cooking/baking plans for the weekend?