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Tuesday, November 27, 2012

Roasted Multi-Colored Cauliflower

Nobody hated cauliflower more than I did when I was growing up. 

I hated almost all vegetables, but I couldn’t even stand to be near the room when cauliflower was cooking! And I knew that my mom would try to make me eat it.  She’d try, but she’d never get more than 1 mouthful passed my lips.  Thank goodness she didn’t know the deal made with our sweet, veggie eating beagle Poochie.

This was my story with cauliflower.  It was on my extreme hate list.  As far as I was concerned it had no redeeming qualities.

Later in life I found out that so many of the foods I hated, I didn’t really hate.  I just hated the way they were prepared!  So, cauliflower got another try and when cooked well, it was delicious!  Who knew?

I decided to try this recipe because my sister Meryl and I were walking through a Farm Market in her town, and we saw 3 different color cauliflowers: white, orange and purple.  They were beautiful! I googled this to see if there was something strange going on and there wasn't.  No food coloring, no genetic engineering, just years of selective breeding. They may even have some extra health benefits like higher beta carotene levels. Pretty, healthy AND delicious!  Yum!

I put the recipe together and my sister Carol did the cooking. Everyone hesitated because of the colors, but once they tried it, they loved it! Yay!  We're heading into winter, the perfect time to think up more cauliflower recipes!

Note: This recipe is fine for regular white cauliflower or multi-colored cauliflower.  I chose to cook with the multicolored for asthetic reasons only.  It was so pretty!

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