Let’s just point out the obvious and state that this isn’t the most aesthetically pleasing dish. Cauliflower is kind of a boring vegetable looks-wise, but if you know how to utilize it you can actually create some pretty delicious things. I’m all about making veggies exciting. I wish I could say I loved them for how they are, in their raw, untouched form, but that just isn’t the case. The veggie and dip plate at a party always confuses me. I mean I’m almost always one of those people who has a couple of what feels like obligatory veggies and dip, but who actually looks forward to this at a party? It’s always the appetizer that remains largely untouched, heading home in plastic baggies or tupperware. Sometimes I wonder…why do we continue to bother, who are we kidding with all these vegetables??? I always wonder what happens to those sad raw veggies (because I’ve never been one to bring the “veggie plate” myself). Do they eventually get eaten, or do they just find their way into the trash once they start to rot? I suppose some people have to be into them, but when you’re at a party and there’s taco dip, bacon wrapped jalapeno peppers, seafoods dip, cheese dips, little sausages simmering in sauce…who’s gonna reach for a piece of cauliflower? Somebody stronger than me I suppose.
So this is how you eat cauliflower if you’re like me and don’t actually love cauliflower for what it is – a smelly, white, kind of flavorless, head of nutrition. Just like with most other veggies, giving it a little bit of a roast will really liven it up. If you have a hard time getting it brown, whip out kitchen torch until you get the crispiness you desire. I think the browner it is, the better. Then add some pepperoncinis, pine nuts, manchego cheese and suddenly you’ll be eating cauliflower on a regular basis – we do, just like this! And happily for lunch the next day as leftovers too!
- 1 head cauliflower, cut into small florets
- 1 tablespoon olive oi;
- 1/4 cup pine nuts
- 1/2-1 cup manchego cheese
- ½ cup sliced pepperoncini peppers
- 1 teaspoon salt
- ½ teaspoon pepper
- Preheat the oven to 400F. Toss the cauliflower on a foil lined baking sheet with a bit of olive oil, salt, and pepper.
- Cook the cauliflower in the oven for about 20 minutes, until tender and brown.
- Transfer the cooked cauliflower to a bowl, and add the pine nuts, pepperoncinis, and manchego. Toss to combine and serve immediately.