Think you don’t like cauliflower? You must not have tried it this way

I have an unpopular opinion I need to share: I’m tired of people trying to make food into something it’s not. Squash is not spaghetti. Cauliflower is not mashed potatoes. I’m not saying those foods are bad, and that people shouldn’t try to invent healthier substitutes, but I wish people would stop saying cauliflower is rice, when it’s not.

That said, I want to share a recipe for cauliflower that’s close to its original form. Coated in a tangy sauce and roasted until crisp, it’s the perfect side dish to accompany chicken, lentils or fish.

I’ll start by stating that I firmly believe vegetables are enjoyed best when roasted. I could eat a whole head of roasted cauliflower or broccoli with only olive oil, salt, and pepper and be utterly content. Whenever someone tells me they don’t like vegetables, I ask: But have you tried roasting them?

If you haven’t, you should drop everything you’re doing now and try roasting a vegetable. Like cauliflower, for instance.

This recipe is truly foolproof and calls for just five ingredients: Cauliflower, curry powder, mayonnaise, Dijon mustard and honey. Whisk together the sauce ahead of time and all you have to do is cut the cauliflower into bite-sized pieces, coat and roast on a high heat.

This should be enjoyed fresh out of the oven while the cauliflower is crispy. And I will say, although this will heat your oven, and most likely your home, the taste, ease and ability to pop these bites in your mouth like candy while you’re waiting for the rest of your dinner to cook makes any slight discomfort worth it.

Ingredients

1 head cauliflower

¼ cup mayonnaise

1 tsp Dijon mustard

1 tbsp. honey

1 tbsp. curry powder

Heat oven to 450. Whisk together mayonnaise, mustard, honey and curry powder. Break cauliflower into small pieces and coat with sauce. Roast for 20-30 minutes, stirring halfway through. Serve immediately.

Serves 4 as a side dish.

This story was originally published June 23, 2020 at 5:30 PM.