Queenie Cooks: Cauliflower with Lemon & Honey

I don't know about the rest of you, but I've spent the last couple of weeks in something approaching a perpetual state of gluttony. Doughnuts, roast beef, tacos, barbecue, sushi, cornbread, collard greens, French onion soup, brussels sprouts tempura (for reals), migas, pancakes, ice cream...trust me, the list goes on. I visited my friends Nick and Louisa in Austin for Christmas and New Year's, and the festivities were sumptuous, to say the least.

All of this I tell you to explain why I'm contemplating a focus on vegetables this week, especially those gently dressed. Now, that doesn't mean I'll be sticking to steamed spinach or forgoing flavor altogether. But it does mean I'll be depending on my trusty stable of meatless delights. Foremost among these is roasted cauliflower.

Cauliflower is ridiculously good for you, and ridiculously low in calories to boot. It's pretty delicious prepared any number of ways, but my personal favorite way to enjoy it is roasted to a seriously dark, crispy finish. Treated such, it takes on a rich, robust character entirely out of keeping with its slightly cabbage-y beginnings.

To play up that richness, I like to toss the roasted caulifower with a light, lemony vinaigrette. And because I like a bit of spice pretty much all the time, I add a sprinkling of crushed red pepper to keep things interesting. Adjust the heat level to your liking, but please don't leave it out - a bit of a kick reminds you that you're still alive, even if you aren't enjoying something fried and topped with icing right this very minute.

Spicy Roasted Cauliflower with Lemon & Honey

1 head of cauliflower, cut into stemmed florets (about 4 cups)
Olive oil
Salt and pepper
2 tbsp. lemon juice
1 tsp. honey
Zest of 1 lemon
1 tsp. crushed red pepper flakes
2 tbsp. finely chopped parsley

Pre-heat the oven to 450°F. In a large bowl, toss the florets with a tablespoon or so of the olive oil, and season generously with salt and pepper. Grease a jelly roll-style cookie sheet (or shallow roasting pan) with a bit more olive oil. Spread the florets out in one layer on the prepared pan.

Roast the cauliflower for 30-45 minutes, until it is cooked through and dark brown - even black - in most spots. Trust me.

In the meantime, whisk together the lemon juice, honey and a pinch of salt in a small bowl. Whisk in a tablespoon of oil and set aside.

Once the cauliflower is roasted to your liking, remove the pan from the oven and place the cooked cauliflower in a large bowl. Pour the lemon dressing over the hot cauliflower. Toss with the lemon zest, crushed red pepper, parsley and a pinch of salt. Mix well, taste and adjust for seasonings, and serve warm or at room temperature.

Serves 3-4 as a side.

Comments

[Pretty Mommy]

Yum! Can't wait to try this...