Though Uncool Mom is often called a “parenting blog” or “mom blog”, one topic it doesn’t focus on much is cooking. But I do a lot of cooking, so I’ve been thinking that once in awhile I should share a recipe worth sharing, which in my opinion equals something that’s a.) EXTREMELY easy and b.) really good. Easier than even Cooking for Dummies or one of those “3-ingredient cookbooks”, easy enough for a kid to make, easy for an adult to make by memory…and so good, the most finicky kid should like it, yet it can still impress company. Because something like that doesn’t come along too often, you can be assured I’m not going to turn this blog into Recipe Central. Just know that when I do take the time to post a recipe, it’s a keeper.
Like the following for roasted cauliflower, a gem I found in a November ’09 food section of the Dallas Morning News, almost hidden in a sidebar accompanying a larger recipe spread. Hold on, all you cauliflower haters, stay with me. I’m not a huge fan of broccoli’s white cousin, and neither is my husband, and my kids dislike almost all vegetables, but this is truly amazing. Roasting changes its flavor. I don’t even know why I tried it, I guess I was getting bored with the usual side dishes…it’s so good, you don’t even need sauce for dipping. Whenever I make it, lots of grabbing hands make their way to the cookie sheet to grab handfuls as soon as it’s out of the oven, before I ever serve it on plates, and people always want seconds once it’s served. And there are only two ingredients, four if you count salt and pepper.
Heat oven to 450 F degrees. Take a head of cauliflower and break it into florets, each about an inch wide (but bigger or smaller ones are okay, too!). Toss them in a bowl with olive oil (try 3 tablespoons per 6 cups of florets) and sprinkle with salt and pepper. Spread them out on a cookie sheet in a single layer and bake about 25 minutes, turning the cauliflower at the 12 minute mark (yes, every piece if possible). It needs to be browned to taste the best!! And if it gets crispy and brown in places– even better! If desired, serve with grated Parmesan or a squeeze of lemon juice (but we never do).