I have successfully introduced a new vegetable to my kids and they actually like it! I love cauliflower but I haven’t cooked with it much as a Mom. I had a preconceived notion that my kids wouldn’t like it (and my husband has never been a big fan….I think partly because it’s hard for him to believe there is so much nutrition in a vegetable that is plain white!). Recently though, I have snuck it in to some mixed vegetable sides and everyone has seemed to be happy to eat it. So I was feeling bold the other night and chopped an entire head of cauliflower and roasted it, hoping no one would ask where the usual red skin potatoes or red peppers were. To my surprise both girls ate a huge helping of the cauliflower and wanted the left overs the next day. Cauliflower absorbs flavor so nicely but still maintains that nice crunch. Below is exactly how I prepared this for my family. My daughter who doesn’t like cheese didn’t even notice the feta in it because it blended in with the cauliflower (I never told her). I think she just enjoyed that extra savory kick. This is a great easy family dinner side dish but could also be a beautiful addition to a fancier dinner. The key is to serve it immediately. To keep it CLEAN, omit the feta cheese. Enjoy!
Roasted Cauliflower with Lemon, Oregano and Feta (Serves 6)
1 head cauliflower, chopped
2-3 Tbsp olive oil
1 lemon, juiced and zest
1/2 tsp dried oregano
2-4 oz feta cheese
fresh organo, parsley or basil (optional)
Preheat oven to 400 degrees. Cut cauliflower into pieces (bite size or a little larger). Spray 13 x 9 inch roasting pan with non stick spray. Add cauliflower to pan. Drizzle the olive oil over the cauliflower and then add the juice of one lemon (appx 3-4 Tbsp), oregano, sea salt and pepper. Toss to combine. Roast for 20 minutes stirring once in the middle. Broil for another 5 minutes. Remove from oven and add 1/2-1 tsp lemon zest, feta cheese and fresh herbs if you choose. Salt and pepper to taste. Serve immediately.