Does anyone else feel like time has been speeding up lately? The weeks seem to be whipping by at breakneck speed. We’re now well into the Circle of Darkness – the period from mid-November till mid-January – where things are dark all the time here. All. The. Dang. Time.
Perhaps one explanation for my sped up sense of time is the many days this month that have seen me staying at the office until the wee hours of the morning. That, coupled with moving into the next stage of my thesis work (progress, yay!) has meant this little space has been sadly neglected.
I’ve been working hard to eat healthy through this madness, though if you follow me on instagram you’ll know I haven’t always been successful. They key to healthy eating during busy times is two-fold. First, plan ahead. This can be tough, but the payoff is worth the effort. Just last night I got home late, exhausted, and starving to an empty house, and the only thing that saved me from eating a frozen pizza for dinner was that I was a) too tired to walk across the street to buy one, and b) I found some healthy soup in the freezer. Thank god for the freezer. Second, have an arsenal of quick and easy healthy recipes you can bang out effortlessly.
This lemony roasted cauliflower is so simple you could *almost* pull it off with your eyes closed. Yet it’s fancy enough to serve to your mother-in-law. And it takes so little effort that even when you’re tired and hungry, it’s no problem to throw into the oven. Got a big crowd? No problem, just put a few cauliflowers into a big roasting pan and get it done! And the best part? The leftovers taste awesome, even if you’re eating them cold while standing in your bike gear in front of an open fridge.
A whole roasted cauliflower is probably one of the most versatile dishes you can make. It’s like a sponge for different flavours. I really like the simplicity of this lemon roasted version, sprinkled before serving with some salty capers and crunchy pumpkin seeds for contrast. Want to do something else with cauliflower? How about this delish spicy cauliflower steak?
One year ago: Grated Apple and Yoghurt Breakfast Bowl and Naturally Sweetened Pumpkin Pie and Pumpkin Smoothie
Two years ago: Pannkakor (Swedish Pancakes) and Spicy Red Lentil Soup
Three years ago: No Sugar Banana Bran Muffins (best ever!) and Vanilla Bean Rice Pudding
Lemony Roasted Cauliflower Recipe:
Like I said, play with this recipe as you will to make it yours. This is my favourite way to make it, but I can imagine all kinds of delicious variations. A sprinkle of red pepper flakes? A dash of cumin? Yum! Also remember, roasting times will vary depending on your oven and the size of your cauliflower.
1 head cauliflower
1 Tbsp extra virgin olive oil
salt and pepper
capers and pumpkin seeds to serve
Preheat your oven to 200°C / 400°F. Rub a small amount of olive oil on the bottom of a pie plate or other oven-proof baking dish.
Wash your cauliflower and trim the leaves from the outside. Dry it well. Rub the cauliflower with the olive oil and place it in the baking dish. Drizzle the juice of 1/2 of the lemon over the top, and sprinkle with salt and pepper. Set in the oven and roast for 20-30 minutes, until the outside of the cauliflower is golden brown and the inside is tender (check by inserting a knife into the deepest part). If your oven has a convection setting, this is a good place to use it.
Remove the cauliflower from the oven and drizzle the remaining lemon juice over top. Scatter with capers and pumpkin seeds, then slice into thick wedges. Serve hot, or enjoy later.
Cauliflower is a cruciferous vegetable, in the same family as broccoli, kale, and cabbage, with antioxidant and anti-inflammatory health benefits. Cauliflower is an excellent source of vitamin C, vitamin K, and folate. It is a great source of vitamin B5, potassium, dietary fiber, and a good source of protein, phosphorus, magnesium, vitamins B1-3, and iron.
All text and photos © The Muffin Myth 2013