1 small head of orange cauliflower, rinsed and cut into florets
1 small head of either green or purple cauliflower, rinsed and cut into florets
1 t granulated garlic
1/4 t dried rosemary
1/4 t ground white pepper
1 twist from a salt grinder
3 T Oil
Optional topping: 1/3 cup Parmesan
Spoon Mage™ Note:
Cauliflower is not just white anymore! The interesting thing is that each color has its own mild twist on the strong flavor of the white cruciferous veggie, yet they combine beautifully.
Orange cauliflower has a mild slightly sweeter flavor and the texture is creamier than white. If you are making soup, this color would be perfect.
Purple and green both have a distinctly nutty flavor and are fabulous roasted. Green is actually a cross between broccoli and cauliflower.
Color is an indicator of nutrition in veggies, which is why nutritionists tell you to eat a rainbow of colors. Now you can accomplish that just by eating cauliflower.
For a richer garlicky flavor, use thin slices of two garlic cloves in place of the granulated version. The mild flavor of colorful cauliflower means you should keep a lighter hand with the seasonings so the flavors of the veggies shine as brightly as the colors.
Preheat oven to 450° F.
Place the rinsed and trimmed florets into a large bowl.
Sprinkle with garlic, rosemary, pepper, and salt. Toss gently.
Drizzle with olive oil and toss until the florets are all nicely covered with oil.
Place in the oven on a pan with low sides and roast for 20 minutes.
Stir and roast another 10 minutes or until the cauliflower is nicely browned.
You may choose to add the cheese for the last 10 minutes of roasting or serve it at the table.