Food on Friday: A favorite meatless main

Cualiflower

By Julia Westhoff

It’s the new year, and I’m trying to incorporate more veggies into my diet. We’ve developed some healthy habits, like adding spinach to our smoothies or kale to our water (that’s Jay, and I can’t recommend it), but I’m still working on dinner. That’s why I plan on making sure that one of our favorite vegetable dishes – a whole roasted cauliflower – will be making more appearances in the coming months.

In my book, you can’t go wrong with roasting veggies, ever. But on these cold winter nights it’s especially satisfying. Roasting the whole head of cauliflower is about as easy as it gets, and makes for a fabulous presentation. It’s a great side to a big meal, but we love to pair it with a loaf of bread for a simple and healthy (and cheap!) meal at home. The version below from Epicurious is one of my faves.

Whole Roasted Cauliflower (serves 2 adults and 2 small kids)

Ingredients
1 head cauliflower, green leaves discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
1 tablespoon drained small capers (packed in brine)
1/4 teaspoon black pepper
1/2 cup fresh bread crumbs, lightly toasted for a minute in the frying pan
1 loaf warm bread of your choosing

Put oven rack in middle position and preheat oven to 450°F. Lightly oil a 9-inch pie plate or square baking dish.

Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan. Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.

Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.

Surround cauliflower with bread crumbs and drizzle cauliflower with dressing. Serve with bread.