Cauliflower is like the poster child for a mother’s good intentions. You buy that brainy stalk at the farmer’s market and wait for the food muses to visit. A week goes by, you think, “Oh I got some time, still looks fine.” It starts to turn a little brown. But before you toss it, roast it for 25 minutes or so. It can be worked into everyday meals like pasta and, as pictured here, quiche.

To roast: cut up into kid-bite-size pieces, toss with olive oil directly in the roasting pan (don’t dirty another dish!), peel a few pieces of garlic, hit them with the flat part of a chef’s knife so they are slightly smashed. Toss with the cauliflower (and I threw in a bit of leftover broccoli here) mix.

For quiche: I used a ready-made crust. In a bowl I beat four eggs, a cup of milk, and about a cup of grated gruyere. Then I added all of the cauliflower/broccoli you see in the pan in a bowl. Bake until golden brown, or until you can stick an knife in the center and it comes out clean.

For pasta: I would sautee a little extra garlic to start, add broccoli and cook a little longer, another 7 minutes or so. I like to toss in red pepper flakes. Toss over pasta with grated parmesan cheese.


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One Comment


  1. Posted by: Gillian

    I like to slice a whole head of cauliflower like bread – in slices – drizzle with olive oil and roast at 400 for about 25 minutes. My daughter eats it with some freshly shredded parmesan or aged gouda. We like it with just salt or plain. Also awesome w lemon juice and salt.

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