I trust that everyone had a very wonderful Easter and you’re all relaxed and refreshed and ready to tackle this fabulous Monday!
…yeah, thought not.
Today I want to talk to you about Whole Foods. Have you been? Do you love it as much as I do?
Of course you do! One thing you probably don’t love? The prices.
Don’t feel bad, I don’t like the prices either.
Shopping at Whole Foods is a luxury for me. And when I have the opportunity to go there, I treat it like an experience.
I walk in and spot the flowers to my right. A wall filled with orchids, and lilies, and roses. I pick up the tulips and take a deep breath. I love flowers. I give in and pick up three bunches of mini-daffodils (they were on sale for $1.99 a bunch…probably the cheapest thing in the whole damn place).
I walk a few steps further, into the produce section. Broccolini! I’ve been searching for broccolini! I grab a bunch…ok two bunches.
OOOOOH. Exotic fruit! How can I resist?
One passionfruit, one starfruit, one horned melon, and one guava. Check!
And then behold, the cauliflower. Oh, that beautiful purple cauliflower. I quickly snatched a head of that purple perfection and immediately started dreaming of the ways I’d use it.
Of course I always go back to roasting. It is by far my favorite way to eat cauliflower. No muss, no fuss–toss it with minimal seasonings, throw it in the oven and BOOM! Perfect cauliflower. every. time.
So I went home, pulled the cauliflower from my shopping bag, and had a lengthy photo shoot. My subject was lovely. Lavender in one light, mellow pink in another. So fitting for spring.
After roasting, the color changed to a deeeeep purple.
This recipe for perfect roasted cauliflower is so delicious–I could eat it every night.
I still have two more heads of cauli–any idea what I should do with them?
Lemon, Garlic, Parmesan Roasted Purple Cauliflower
- 1 large heard of purple cauliflower chopped into bite sized pieces
- 2 tablespoons of good quality olive oil (or garlic infused O.O.–that would be AMAZING)
- 1-2 tablespoons chopped garlic
- sea salt to taste
- black pepper to taste
- fresh lemon juice from about 1/2 lemon
- Parmesan cheese to taste
- Set oven to 390 degrees F. and line a baking sheet with aluminum foil.
- In a large bowl, toss chopped cauliflower with olive oil, garlic, salt, and pepper.
- Place cauliflower on baking sheet and roast for 8 minutes on each side (cooking time may be shorter or longer depending on your oven.
- Finish the roasting by changing the oven setting to BROIL, and broiling for 1-2 minutes. KEEP A CLOSE EYE, your veggies can scorch very easily on this setting.
- When the florets have crisped to your liking, take out cauliflower and squeeze your lemon directly onto veggies.
- Sprinkle with parmesan and enjoy immediately!