|Roasted Cauliflower Salad|
It is a quiet, chilly day here, and I believe it has as much to do with the date (9/11) as the season. Our cooler weather is coming on quickly, the food we have been eating demonstrates the chill in the air and the house. It will be time to get that wood pellet stove going soon! We have been enjoying beans with corn bread and potato soup, very warming foods. Today lets make a roasted vegetable.
Cauliflower is a unique vegetable. It is not usually everyone's favorite, unless it is dipped in ranch dressing or covered in cheese sauce. Now don't misunderstand, this is not a scolding. I love the ranch and cheese routes also.
But lets make a dish that allows the vegetable taste to shine. Also this is very easy. You clean, mix and roast. Nothing more. This can be served hot from the oven as a vegetable side dish, or allowed to cool to room temp and served as a roasted vegetable salad. As with many lemon based foods, if served the next day, toss gently with a squirt of fresh lemon, or offer lemon wedges on the side.
Roasted Cauliflower with onion
400 degree oven
1 head of cauliflower
2 - 3 T olive oil
juice of 1/2 lemon
1 clove garlic minced
11/4 t seasoning salt
2 t dried Italian herb blend
1 t sugar (help promote caramelizing in a short roasting time)
2 slices of bacon, cooked until done but not crisp, then minced fine
fresh ground pepper to taste
Break cauliflower into florets, cut in half if very large. Cut onion into 1 inch chunks.
Combine remaining ingredients in a large bowl, add vegetables and toss to coat well.
Prepare a baking sheet with a thin film of oil. Spread vegetables out evenly. Roast for 25 - 30 minutes, a bit caramelized, but not soft.
Serve hot or as desired. For a salad presentation I will probably garnish the side of the plate with a slice of tomato, some olives and small golden Peperoncini's.
Serves 6 - 8
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12 days of Bloggie-mas side dishes @ a moderate life