This is hardly a recipe at all, but I'm sharing it because it takes minimal effort for an inversely delicious result. Also, you could do the same thing with broccoli, so that improves the usefulness of this non-recipe.
Simple yet satisfying food is what made me realize I was perfectly capable of cooking after spending my entire life avoiding the kitchen during any and all family gatherings. I preferred to be outside, hanging out with the dogs or just being lazy. Taking in the smells in from the other room and sneaking in for a nibble when I heard things come out of the oven. You know, to make sure no one would be poisoned.
One of the first things I mastered was cappellini. Which I would make pretty much every week. Sometimes more than once. Once I started following food blogs I became much more curious and adventurous about new recipes. I'm always happily surprised when something I make turns out; for some reason it's engrained in us that cooking is some sort of elusive skill that can only be mastered by the chosen ones.
While there are definitely some who are more gifted than others, that is hardly applicable to this here recipe. If you are a chronic veggie steamer, I implore you to give this a try. You will get much better flavor with hardly any additional effort. Trust me--and you're welcome.
(simple ingredient list)
1 head cauliflower
Cayenne pepper or chili flakes
Fresh cracked pepper
Juice from half a lemon
- Preheat oven to 400 degrees
- Cut off the florets and try to get them all about the same size for even cooking, transfer to a casserole dish
- Drizzle with olive oil, shake on some salt and crack some fresh pepper
- Add cayenne pepper or chili flakes to taste; I prefer cayenne but used to use the flakes
- Toss with your hands to spread everything evenly
- Cook for 15-20 minutes. Keep an eye out during the last few minutes and pull out a piece to taste if you can't tell by sight that they are done (or you are just too hungry)
- Take them out and let them cool just a couple minutes. Squeeze on the lemon juice and give another toss
- Add more salt and pepper if you like, or some Parmesan-- that never hurts
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