Like most things I thought I didn’t like, I hated on cauliflower because I’d never had it cooked properly. Before I started roasting it and really fell in love, I had only had it two ways: 1. In raw chunks on a vegetable tray and usually accompanied by a vat of Ranch dressing. 2. Steamed and soggy at weddings and chain restaurants. The weird part is that you don’t even need crazy preparation to make it taste great – just a little time in the oven and you’re good to go.
When I brought this purple beauty (above) home from the market, I was a little stumped by what to do with it (besides roast it up). So I ended up, umm…roasting it and making a curry hummus. It was pretty good, but I still want to do another test run before I share it with you. In the meantime, I’ve rounded up these cauliflower recipes to get you in the mood. I can’t wait to make them all!
Did you know that purple cauliflower’s hue comes from a type of phytonutrient called anthocyanins (which helps brain function). That makes it pretty – and smart too. Check it out.