Vegetables

We all need to increase our vegetables....Always. And I need to find new ways to prepare them. Anyone have great veggie side dishes to enjoy these spring and summer vegetables.

Here is a super easy and great way to enjoy cauliflower. I must add that I generally don't enjoy cauliflower.

Roasted Cauliflower
Origin : Cooks Illustrated
Notes : From Jan/Feb 2007. Comes with a soy ginger sauce with scallion or a curry yogurt sauce with cilantro.


1 Medium Cauliflower Head, about 2 pounds
1/4 Cup Extra Virgin Olive Oil


Instructions :
Adjust oven rack to the lowest position and heat oven to 472 degrees. Line the cookie sheet with
foil.
Trim the outer leaves of the cauliflowe and cut stem flush with bottom. Cut head into 8 equal
wedges so that the core and the florets stay intact. Lay the wedges cut side down on baking sheet.
Drizzle with 2 T oil and sprinkle with salt and pepper; gently run to evenly distribute oil and
seasonings. Gently flip the cauliflower and season other side with remaining 2 T oil, salt and
pepper.
Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8-12 minutes. Remove sheet from oven, and using
spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8-12 minutes. Season with salt and pepper to taste. and serve immediately.