Comfort food
Some people crave chicken soup when they’re sick….and truthfully, so do I, but if you don’t have any, and no one is around to make you any, you gotta make do with what you have. When I wasn’t feeling so hot recently, I happened to have this head of green cauliflower.
Ingreds
And for whatever reason, when I’m sick, meat kind of grosses me out. Unless it’s chicken soup. So roasted vegetables it was. I had some Parmesan cheese, and I had a few sliced almonds and the act of putting them all on a roasting pan took all of three minutes. Perfect for when the act of standing around in the kitchen is not something that either physically or mentally seems like something you want to do.
And that’s it. Roast. You can shake the pan halfway through, if you’ve got a mind to.
Toss with almonds last.
Obviously you toss with the almonds last or they would get totally burnt. In retrospect, I am thinking a few little currants would be kind of awesome in there too, if you like that sort of thing.
Ingredients
- 1 head green cauliflower
- olive oil
- red chili flakes, to taste--approx 1 tsp
- salt, pepper
- Parmesan to taste, approx 1-2 Tbsp
- 2-3 Tbsp sliced and toasted almonds
- 1-2 Tbsp currants (optional)
Instructions
- Preheat oven to 350*.
- Cut up cauliflower into florets.
- Toss cauliflower on baking sheet with a light drizzle of oil, salt, pepper and chili flakes.
- Sprinkle with Parmesan.
- Roast for approximately 15-25 minutes, testing for doneness.
- Toss with almonds and currants, if desired.
Similar Posts:
- Spring Chicken Dinner, Part II: Perfectly Roasted Potatoes with Thyme
- Stewed Green Beans with Tomatoes
- Nana Recipe Wednesday-Pumpkin Soup with Croutons
- Nana Recipe Wednesday–Curried Bombay Lentil Soup
- The Humble (Crispy Roasted) Brussels Sprout
