Some crave dark chocolate.
Others get yearnings for Ben and Jerry's Chunky Monkey ice cream.
Still others go through withdraw without daily infusions of caffeine.
Me? Well, there are times when a bag of salty chips and a cheap sour cream dip hit just the right spot, but lately I've been craving cauliflower. Not the mushy kind with cheese in the frozen foods section. And not the crunchy stuff that usually goes untouched on the crudite' platter at the Super Bowl party.
What I crave is roasted cauliflower with garlic and Italian parsley - the kind I first tasted at Zinc Cafe and Market in Corona Del Mar a year ago. Since I first sank my teeth into this easy, tasty concoction, I find myself craving the roasted flower in the same way that other friends long for Valrona chocolate.
And, in case you haven't noticed, I lean toward dishes that are simple and have less than a handful of ingredients. When they're delicious and nutritious, like this one, that's just like dip on the chip.
What you'll need:
- One head of cauliflower
- Garlic (to taste)
- Italian parsley (to taste)
- Olive oil
- Sea salt
1) Preheat the over to 450 degrees.
2) Break the cauliflower into little florets.
3) Slice three or four cloves of garlic.
4) Chop a handful of parsley
5) Spread caulifllower, garlic and parsley on a rimmed baking sheet. Douse with olive oil and sprinkle with sea salt.
6) Roast for 20 to 30 minutes, turning the veggies after 10 to 15 minutes.
I ate this for lunch as a side dish with a piece of cold fried chicken left over from the trespassers picnic. Then I had it again for dinner the next day over penne pasta with a little extra olive oil and some freshly grated parmesan cheese. (Sorry I don't have a photo. I was too busy eating.)
This proves that I can have my cauliflower and eat it two (times that is).