I got a fantastic large cauliflower from the Larchmont farmer's market recently and decided to use it for three completely different dishes: roasted cauliflower (alongside roast chicken), pureed cauliflower (alongside pork with red wine reduction) and chickpea curry with cauliflower. The good thing about this week of menus was that I only had to cook the cauliflower for the first dish, using leftovers for the rest!
1 cauliflower, cut into bite sized pieces
drizzle good olive oil
salt and pepper to taste
fresh grated parmiggiano
Preheat oven to 400 degrees. Cut up cauliflower and arrange in a large baking dish. Drizzle with olive oil, sprinkle with lemon zest, salt, pepper and cheese. Roast about 20-30 minutes until tender. Enjoy warm.