“How about squash cakes for dinner,” I said to Jon after picking two yellow squash, an onion, peppers, tomatoes, and a cauliflower from the garden.
“And roasted cauliflower too?” I could hardly believe he asked.
When I planted the cauliflower, I thought Jon would eat most of it raw as part of the veggies I cut up for him every morning to snack on. But the cauliflower would rot in the garden before he got to eat it all.
I don’t really like to cook, but I like wasting vegetables, especially the ones I grow in my garden even more.
So I found an easy recipe for roasted cauliflower. When I mentioned it to Jon earlier in the week, he made an icky face. I told him he could have his cauliflower raw and I’d eat my roasted.
But it turned out he liked the roasted cauliflower as much as I did. It’s kind of hot to be turning on the oven so I’m going to try cooking the cauliflower on the barbeque like I do zucchini.
I simply toss the cauliflower in olive oil then sprinkle it with salt, pepper, and a half teaspoon of Tumeric and cumin. Then roast and yummy.