Have you noticed all the cauliflower recipes lately? It seems every time I open a magazine, there’s a new one.
Ever since cookbook author Ina Garten , the famed cookbook author and television food show personality, introduced her simple method of roasting vegetables with a little olive oil, salt and pepper and topping with Parmesan, that’s my go-to method with fresh vegetables.
To make it even easier, Green Giant has come out with bags of cauliflower crumbles that are washed and ready to roast, bake or sauté. You can add them raw to salads or steam them in the package.
I made this cauliflower macaroni and cheese when my family came to dinner the other night. The grandchildren ate it but thought it was “different.”
For appetizers or a good side dish, just roast cauliflower florets as in this recipe.