This past weekend was 50% food, 50% hockey, an ideal combination in my opinion. I took a quick trip up to Victoria, B.C., Canada to visit my parents. We had a sushi feast fit for an emperor on one night, followed a couple of days later by a fantastic Indian buffet in the Bengal Room of Victoria’s iconic Empress Hotel. The feasting was all topped off by a Caesar cocktail, Canada’s version of the Blood Mary. That made me a very happy girl.
And then there was the hockey. I mentioned the hockey, right?
If you were cheering for the U.S.A. Olympic hockey teams, I have to give huge props for well-fought battles that led to nail-biting games.
For my fellow Canadians…the maple leaf is flying proudly. To be a part of the dedication and true craziness of our national sport is like nothing else. Watching the players and coaches singing the national anthem proudly, arms draped over each other, brought tears to my eyes.
If you don’t think that hockey is really that big of a deal in Canada, just watch these scenes of Canadians freaking out during the women’s Olympic hockey gold medal game. There were actually TVs set up in school classrooms to watch the game! If you tried to call any place of business during the game…leave a voicemail because we’re not answering. Yeah, we kind of like this game.
It was a proud moment experienced and felt deeply around the nation.
So, what does all of this have to do with roasted cauliflower? Absolutely nothing. But I’ll tell you this right now…
This is a side dish you want to make.
Roasted cauliflower can handle a variety of spice combinations, form southwestern to Indian. This spice rosemary version is inspired by a classic roasted potato recipe.
Simply toss the cauliflower with olive oil, crushed rosemary, salt and crushed red pepper. Vary the amount of crushed red pepper depending on the level of spiciness you like.
Preheat oven to 450 degrees F.
Cut cauliflower into florets, about 1 1/2-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
Sprinkle the cauliflower with the rosemary, crushed red pepper and salt, and toss to coat.
Transfer the cauliflower to a baking sheet and roast, turning occasionally, until the cauliflower is tender and golden brown, about 20 minutes. Serve.
Other cauliflower recipes:
Cookin’ Canuck’s Grated Cauliflower Salad with Peppers, Carrots & Capers
Cookin’ Canuck’s Slow Cooker Vegetable Curry with Sweet Potato & Chickpeas
ifoodreal’s Cauliflower Pizza Crust Recipe
Oh My Veggies’ How To Make Cauliflower Rice
The Table’s Skinny Cauliflower Tots
- 1 (2 lb.) head cauliflower
- 2 tsp olive oil
- 1 tsp ground dried rosemary
- ⅛ - ¼ tsp crushed red pepper
- ¼ tsp salt
- 1 tbsp minced flat-leaf parsley
- Preheat oven to 450 degrees F.
- Cut cauliflower into florets, about 1½-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
- Sprinkle the cauliflower with the rosemary, crushed red pepper and salt, and toss to coat.
- Transfer the cauliflower to a baking sheet and roast, turning occasionally, until the cauliflower is tender and golden brown, about 20 minutes. Serve.