Cauliflower kind of has a funny smell.
Yes, that is how I choose to start this post. The aroma that is cut cauliflower. As a writer I should be able to come up with all sorts of adjectives to describe what cut cauliflower sitting in the fridge a day later does to the smell … but I can’t. All I can say is it smells funny.
Am I the only one with cauliflower off-gassing issues? (And no I don’t mean causing *me* off-gassing issues! Snort! Yes, I’m immature!)
Cauliflower is a pretty versatile little vegetable. There are people making mock buffalo wings out of it even. (Yes I want to try that too.)
You can do simple things with cauliflower that elevate it to a whole new level. Roasting it with just a touch of olive oil is great. But then add in some balsamic vinegar and thyme and look out!
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil or grapeseed oil
- 2 tablespoons good quality balsamic vinegar
- 2 cloves garlic, crushed
- 1 teaspoon dried thyme
- ¼ teaspoon sea salt
- Sprinkle pepper
- Preheat oven to 450°F.
- Line a large baking sheet with parchment paper.
- In a large bowl whisk together oil, balsamic vinegar, thyme, garlic, salt and pepper.
- Add cauliflower florets and toss to coat well.
- Pour mixture out on parchment lined baking sheet.
- Bake in preheated oven for 15-20 minutes until nice and browned. Watch carefully because too long and it could start to burn and turn bitter.
Seriously can’t believe I made a cheesy fart joke earlier. Sigh. In case you were wondering where my mind is at today … I’m basically 12 years old.