Roasted Cauliflower

There are some things in our lives that we become experts at ignoring. It hurts too much or it's too shameful or any other number of things keeps us from examining it too closely. Sometimes they're thrown in our face and we have to deal with them. Luckily, sometimes these things aren't horrible secrets so much as bad habits that we relish fixing. In my case, the healthiest thing I've eaten in over a week is the pineapple chunks on my pizza. Earth-shattering, I know, but come on! It's no wonder I bruise with just a look. It also helps that I'm drooling over all the luscious vegetable recipe's the Shazam blog is concentrating on. So in an effort to save my health and use my fancy balsamic vinegar, I bought cauliflower.

Cauliflower isn't my favorite vegetable. Don't get me wrong, I'm not offended by it or refuse to eat it or anything. I just hardly think of it. Of course, something that is so often physically compared to things like, oh, genital warts doesn't usually stand out as one of those things that makes you go mmm. Let's scrub our minds from the last bit and move forward, shall we?



None of my fancy cookbooks had a recipe for the pale stuff that both looked good and I had all the ingredients for. I returned to the original inspiration then. The recipe for balsamic and parmesan roasted cauliflower had me at balsamic. Plus, I had enough to make due. I used one whole head of cauliflower, had to substitute oregano for majoram, and used Kraft parmesan. How was it? Very tasty, no complaints. I had some trouble getting it roasted all the way, but meh. Make sure to go here if you'd like to try it out for yourself.