I've always been a late bloomer. I didn't get interested in boys until well into my teens. I didn't learn to drive until the summer before college. I didn't finish college until I was in my late thirties and I was forty before I earned my Master's degree.Perhaps this will explain why yesterday I was roasting a nice head of cauliflower to nestle alongside our summer grilled pork chops.
I think of roasted cauliflower as the quintessential winter veg but spring had passed and summer was upon us before I got around to using this one. Luckily, cauliflower keeps remarkably well in the crisper. I used Molly's tried-and-true recipe; simplicity itself, it always delivers cauliflower that I just can't stop eating, even chasing the smallest bits around the plate with my fork.
Late bloomers are great, once they get around to (cauli)flowering.
6 zingers from the Peanut Gallery...:
I love cauliflower cooked this way and always forget to do it!
Anna, you must write yourself a note!
The best. But I did discover another new way to cook cauliflower you might want to try. Slice it into "steaks" and panfry.
Interesting idea - how thick would you make the steaks? And do you use butter?
Slice 'em about half and inch thick, and butter is fine. Half butter and oil isn't quite so burny, if you cook hot. You can complicate things; look at some of the links here: http://bit.ly/2wBtLZ
I even commented on it, but had forgotten. Senior moment. Thanks for the reminder. Gonna try it next fall when the cauliflowers come ripe again.
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