I finally got around to cooking a recipe I'd been wanting to try from the #VegCookbookClub selection in August, Let Them Eat Vegan by Dreena Burton. It's a pretty simple one called Almond Roasted Cauliflower and has two steps:
1. Roast your cauliflower florets tossed in olive oil, with some salt and pepper for about 20 minutes.
2. Sprinkle nutritional yeast and almond meal/flour on the cauliflower and roast some more, another 10 minutes or so.
Voila. Of course we all know roasting makes every vegetable better, and cauliflower is no exception. I think I could eat a head of cauliflower a day like this. I'm just not sure cauliflower is nutritionally dense enough to merit such fond attention. [Check out its nutritional stats for yourself here.]
The best thing about this recipe is that its method of lightly seasoning and flavor-enriching cauliflower is really vegetable-agnostic. I liked the simple combo of salt, pepper, olive oil, nutritional yeast and almond meal so much that the very next night I did another baking sheet full of cauliflower plus other veggies I had that needed using.
This is a picture of almond-roasted cauliflower, butternut squash, and golden and purple potatoes. I confess it looked a lot prettier before the roasting, as I had it nicely arranged. But you do have to toss it around a bit after sprinkling on the nooch and the almond meal, so I ruined my Stepford Wife-ian symmetrical vegetable arrangement. It's all good. And it certainly tasted great!!