A crucial part of revamping my eating this year was breaking out of the broccoli-carrots-green beans rut and challenging myself to try out veggies that I've never really been into before. One of the biggest successes was cauliflower. I'm still testing out different ways of using it, but this has become one of my go-to meals this year.
Roasting vegetables in general has been a revelation - so easy, and the results are (almost) always yummy.
For the cauliflower, I usually break up a half a head, toss with about a teaspoon of olive oil and some salt and throw it in at 425 for about 40 minutes. You want to stir once or twice so that it all gets nicely charred. It's delicious. And despite the fact that it's really a tiny bit of oil, it somehow manages to hit that greasy fried food craving.
Occasionally I'll throw in a bunch of broccoli along with it, or zucchini (added to the pan about 10 minutes in), but most of the time I'll do the cauliflower for about 25 minutes and then add one of those frozen fish filets for the last 15 - 20 and there's dinner.
(Hint - the Gorton's salmon or tilapia filets are much better than their generic "fish" variety, though usually a little pricier.)
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