I am obsessed with cauliflower. I love vegetables in general, and never really ate cauliflower growing up–unless it was served steamed (read: bland AF) at a relative’s house. Cauliflower turned my life around when I went on this clean eating challenge after coming home from my booze-filled second year of college. One of the meals was roasted cauliflower with lentils, and man oh man, that was life changing. Cauliflower takes on a whole new personality when you toss it in olive oil, S+P and garlic and pop it in the oven for 40 minutes–smoky, caramelized, and nutty flavor develops in this incredibly bland vegetable. Now, I’ll regularly roast an entire head of cauliflower and just eat the whole thing for dinner.
The other great thing about this veggie (besides being super healthy) is how versatile it is. I know people who are gluten-free that turn cauliflower into pizza crust and breadsticks, and I’m a die-hard fan of cauliflower soup. My go-to non-recipe is to puree roasted cauliflower with vegetable stock, sautéed garlic and onion, and a spoonful of milk for a ridiculously creamy concoction. Check out more of my fave recipes on Pinterest.