I may need a 12 step program to shake this one. I am totally in love with this combination of flavors. Warning: kids hated it. Wouldn’t even try it. My response – who cares!! Grownups have to eat around this joint also. Serve this up with some baked salmon, broiled chicken or mix in some grains. I have devoured it by itself for lunch and dinner more times then I can admit this week.
I feel like sometimes we spend too much time worrying about the “main” dish and the vegetable “side” becomes an afterthought which translates to sad steamed broccoli or quickly warmed up peas from the freezer. I am trying to gently move us in the direction of having the vegetable be the front and center star of the meal. I have no doubt, it will take years for my kids to eat something like this, but I will just keep trying. And eating it in front of them. And telling them vegetables are delicious not healthy – I think the healthy word turns them off.
Need a dish to shake up your Thanksgiving table? This would be it. Perfect to bring along if you are a guest and haven’t received directives as to what to bring. Who could turn this down!??
- 1 head cauliflower, broken into florets
- 1/4 cup kalamata olives chopped up
- 1/4 cup french feta, crumbled
- 3 scallions, sliced white and green
- olive oil
- juice of 1 lemon
- salt and pepper
- Into a 400 degree oven, place a baking sheet with the cauliflower drizzled with olive oil and salt and pepper. Check every 10 minutes, flipping over pieces so they get golden brown on as many sides as possible. Roast until they are soft and there are brown crispy edges to them.
- Let cool slightly, then combine with olives, feta, scallions and juice of lemon. Taste and see if you want to add a little drizzle of olive oil. You probably won't need salt - the olives and feta are salty enough.