You can never have too much caulifower

Frequently, if I am at a loss for what to serve as a side dish with dinner, I opt for cauliflower. There's always a head in the house. I can clean it quickly while the oven preheats. It's one of the milder cabbages, so everyone in the family likes it. And it is so incredibly flexible that, after a rubdown with olive oil I can squirt it with lemon juice or some other liquid, like maybe wine. I can season it with just about any spice or herb. I can give it a final flourish of cheese if I wish. 

I can break the cauliflower head into small chunks or cut it into thick slices, like "steak" (a recipe from The Modern Kosher Kitchen). Or roast it whole.

Saute it instead of roasting it in the oven.

Make it into salad.

And so on.

This is the latest version. Quick. Easy. Goes with everything.


Roasted Cauliflower

  • 1 small cauliflower
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon chopped fresh oregano or marjoram
  • salt to taste
  • ½ teaspoon Aleppo pepper (substitute ¼ teaspoon crushed red pepper)

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Wash the cauliflower, trim the ends and break the head up into smaller pieces. Wipe dry with paper towels. Mix the olive oil and white wine vinegar in a large bowl. Add the cauliflower pieces and toss the pieces to coat them on all sides. Place the pieces on the prepared sheet, drizzling them with oil left n the bowl. Sprinkle with the oregano, salt and pepper. Roast for 20 minutes, turning the pieces occasionally, or until the pieces are crispy and lightly browned.

Makes 4 servings