Wednesday, March 21, 2012

Simple Side: Roasted Cauliflower (and another vintage, enamalware pot)

I like to eat vegetables.
A lot.
So does Aaron.
And so do 2 of my kids.
(We won't talk about the other 2--but if you're curious, you can read about my food wars with them here)
I plan most of our dinners to include lots of vegetables.
Lots.


Sometimes it's all vegetables, like Ratatouille.
Other times it's a mix of a protein, a carb and then more vegetables.
I always make a big salad.
Then I usually saute some squash with shallots, or maybe saute some asparagus.
Asparagus and peas are the only frozen veggies I use.
I never use canned.
And even though Trader Joe's frozen asparagus are surprisingly good, as soon as I get can get fresh at the farmer's market, I do.

I also like to roast vegetables.
Actually I love to roast vegetables.
I roast potatoes all the time.
Roasted sweet potatoes are fabulous also.
Just peel, cube, and toss with a bit of olive oil.
Roasting brings out a veggie's sweetness.
I have recently fallen in love with this roasted broccoli recipe.
I'm not the world's biggest broccoli fan, but this one blows my mind.
It's that good.


And since I loved the roasted broccoli so much, I decided to try roasting some cauliflower.
I don't like cauliflower.
I haven't since I was a kid.
There are not very many things I don't like--I'm not picky anymore.
But cauliflower--ugh.
Until now.
I love it when it's roasted, baby!
It is sweet, and buttery and melts in your mouth.
I like it on my salad.
Or all by itself.
I make it a couple times a week.
I'm kind of obsessed with it right now.




Best part?
It's super easy.
Here's what to do.


Buy a head of cauliflower, or a bag of cauliflower.
Pre-heat oven to 400.
Break the florets into similar sized pieces.
Put them into a baking dish.
Drizzle with olive oil and stir to cover the cauliflower pieces with oil.
Sprinkle with salt.  (add pepper if you like)
Bake for about 30 mins or until the cauliflower is tender.
Finish off with a dusting pf Parmesan cheese if you wish, or leave plain.
Eat!


Told you--it couldn't be easier.
I suggest you give it a try as soon as possible.


Now, on to the pot.
I got a new, well vintage actually, enamelware pan.
Isn't that yellow color so happy?
My wonderful, wonderful sister gave it to me.
It's the same shape as the big paella pan, but in a smaller size.
I'm so happy with it.
I am so happy I have a sister who gives me such awesome presents--for no reason at all!
She's the one who started my collection in the first place.


This cookware is really great.
I use it at least 3 or 4 times a week.
Now I have 3 pieces and I really want to expand my collection.
I've been looking at a number of pieces on Etsy.
Here are some current favorites.
This one. (i don't have any of the covered pots yet)
This one.  (isn't it cute?!)
This one. (i need the big one too, of course)
This one. (i dream of these pitchers)
And these.  (heck yeah I want a fondue pot! and there are so many cool ones to choose from)
And this one.  (be still my heart)
If you want to see lots more, go here. (i could have share about 20 more)
I guess I am kind of obsessed with vintage enamelware, too.
But if I'm going to obsess, I guess roasted cauliflower and vintage enamelware aren't the worst things to obsess over, right?
So, what's your current obsession?
Love from,
Greta

7 comments:

Caroline said...

I could've written this same post, word for word! I have always hated cauliflower, but we keep getting it in our CSA box lately I tried roasting it and we all loved it, even the 11 month old! I a now obsessed with roasted cauliflower, so delicious. Have you tried roasting cabbage, it's amazing! Cut into half-inch thick medallions, add olive oil and salt/pepper, roast at 400 for 40min or so, yummy!

p.s. I also love Dansk Kobenstyle, my yellow stockpot is my favorite :)

Just Jen said...

Greta, just out of curiousity, have you tried mashed cauliflower? Just steam the heck out of it, put in a food processor and whirl until creamy. Adding roasted garlic makes it extra special. Most people can't tell the difference between it and potatoes. Just sayin. ;)

hennymats said...

Obsessed with sewing currently. And buying fabric. Oh the gorgeous fabric there is. Could buy all of Lotta Jansdotter's collection...

But looks like that cookware could well be my next obsession... Love the Cathrine Holm bowls. Oh and the lasagna dish. Oh. The lasagna dish. Sigh.

Terrie said...

I have been contemplating eating more cauliflower lately, I'm not a big fan, but you make it sound so good, and I am going to try mashing it like Jen said. I am not a big veggie eater, so it has to be yummy or I wont try it. thanks for the recipe.

Betsi* said...

You sold me. I'm gonna try the cauliflower.
Love you enamelware!
My current obsession is bright vintage tablecloths and jadeite!

Nessa Bixler said...

Ooh love those pans... drooling.

JDzJane said...

Its been a while, but I decided to stop by today. I always love your blog! I have the same exact pan! Well sorta - mine isn't Dansk, but same color and everything. Definately one of my faves! But I cant bring myself to cook in it - its in almost perfect condition!