I like vegetables a lot. But what I don’t like is boring vegetables — just steamed or boiled and thrown on a plate. I don’t think that does the flavor of any veggies justice. It’s just like cooking with any kind of meat or fish: sure, you could just grill it up and throw a hunk on a plate, but with a little bit of herbs and spices it can be a spectacular dish. So I rarely do just plain veggies (unless it’s corn on the cob … mmm … or I am really short on time).
This particular recipe I thought of while working on the first draft of my cookbook (and yes, it’s coming. I can’t say when, but it is. I will update you as soon as I have a certain do-or-die date from the darn publisher). However, it never made it into the manuscript because my attempts left me wanting: the flavor just wasn’t there and I didn’t have time to tweak it anymore. This time though, without the pressure of a deadline looming, I just did keep adding on the flavor until I thought it would be right. And it was. I’ll have to stock this recipe away for a future cookbook (way, way, way down the line … you know after Families Eat Together FINALLY makes its debut).
Anyway, this is a quick and easy one. I recommend making your own pesto, since it’s so much tastier than the store bought stuff. But in a pinch, that could easily be used too.
- 1 large head of cauliflower
- 1 cup basil pesto
- sea salt
- cooking spray
- Preheat oven to 500 degrees.
- Wash cauliflower and cut into florets that are about 1-1.5 inches (some smaller ones are okay too). Place into a large Zip-Loc bag. Add pesto. Seal bag, taking care to remove all the excess air. Now, shake, squeeze and toss to completely coat all of the cauliflower.
- Line a jelly roll pan with aluminum foil and spray with cooking spray. Spread cauliflower onto the pan in an even layer. Sprinkle with sea salt (to taste).
- Cook for 15 minutes, turning once about halfway through.
- Serve hot.