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
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.