I Hate Vegetables

I hate vegetables. I do. I hate them. I think they are gross. Well, most of them anyway. Potatoes and lima beans are about as close as I get. Actually once every few weeks I do eat steamed broccoli....
I say all of that to get to this point: a few weeks ago one of my clients came in raving about the cauliflower that she and her sister had made the night before. (I am thinking: "Whatever!") Cauliflower NEVER has had a chance in my house....of all the veggies out there this was one of the most disgusting, or so I thought! Anyway, she and her sister had roasted it, she said it was so delicious that they ate all of it before it made its way to the dinner table! Right. Cauliflower is suddenly so wonderful that people are eating it up before it makes its way to a plate? OK.

For whatever reason (must be like me buying fabric with flamingos and tattoos) when I was at Publix last week I bought a head of ---you guessed it---cauliflower. So, by now you know the rest of the story....I roasted it, and I promise you it is delicious. I LOVED it. I have been converted....although a salad full of raw vegetables still does not appeal to me, I think you could roast just about any veggie and I would eat it! The children too.....even Tyler... and Heaven knows that child is a picky eater! Since the original cauliflower roasting, we have now roasted onions, carrots, asparagus.....and are planning on doing some broccoli this evening. So I thought I would share the simple list of ingredients and how we do it......
Buy some cauliflower.....heat up your oven......and eat the delicious vegetable!

Here is what you need:

Fresh Cauliflower ( I do 2 heads for the 5 of us)

3 Tablespoons Olive Oil ( I like the extra light----but whatever kind you prefer will be fine)

Lawry's Seasoned Salt (I only use a little sprinkling)

Black Pepper (I use tons of pepper---I love it)

Preheat oven to 400*. Break the cauliflower into florets, not too small, but not huge either. The bigger they are the longer the cooking time needs to be. Then rinse in a colander, and spread them on a cookie sheet, drip the oil over the florets, spinkle salt and pepper, then I toss them around on the cookie sheet to make sure all the pieces have oil and seasonings. Pop them in the oven for 20 minutes...turning them after ten minutes, that's all there is.....It will be just lightly browned.

Delicious!

If you choose to do carrots, they take 50 minutes at 425, baby asparagus takes approximately 11 minutes at 400*, thicker asparagus takes about 20 minutes.......the possiblities are endless, and I am eating vegetables. How about that?