Cauliflower is pretty trendy right now. But this isn’t a trendy recipe.
It’s a classic roasted vegetable recipe. You know, the kind of recipe you actually make.
Recently I’ve seen recipes for cauliflower pizza crust, cauliflower florets made to be like buffalo wings, cauliflower puree that’s a stand-in for alfredo sauce, mashed cauliflower as a sub for mashed potatoes, cauliflower breaded and baked or fried for chips, and the list goes on.
Except I’m not that creative, I’m on vacation, and I eat tons of cauliflower exactly like this.
It’s filling, hearty, comforting, and stays al dente. There’s enough texture retained so it’s not at all mushy and has plenty of chomp factor.