Roasted Golden Cauliflower
I’m not sure what motivates me to start writing a blog post at 12:45 AM on a Sunday night/morning (insomnia?), but here I am with thoughts of roasted golden cauliflower on the brain. I’ve also been thinking about Thanksgiving sides and this was one of those oldies-but-goodies that I thought deserved a blog post prior to our big holiday this Thursday, given that it would make a great turkey day side dish.
There are some that refer to this colorful vegetable as orange cauliflower or yellow cauliflower, but honestly, “golden” cauliflower simply sounds more regal and exotic than yellow or orange cauliflower, doesn’t it?
Without having conducted any formal research on the genus species and scientific name of this colorful veggie, I’ll just stick with “golden cauliflower”.
It’s one of those great little veggie finds that you come across at a produce stand and/or Whole Foods. I happened to come across one at a local produce stand and I was happy to take my golden cauliflower home for a good roasting.
It turns out that golden cauliflower has almost 25 times the amount of vitamin A than regular white cauliflower, according to a 2004 USA Today article. So, aside from making your dinner more colorful, it turns out that golden cauliflower is healthier for you too.
Perhaps this is common in Japanese cooking, but growing up, my Mom always boiled our cauliflower. She never roasted cauliflower, and I didn’t mind, but there’s something absolutely delicious about roasted veggies. Wouldn’t you agree?
This year, I’ll be cooking a medley of roasted vegetables as one of our Thanksgiving side dishes.
- 1 head golden cauliflower
- 3 teaspoons olive oil
- ¼ teaspoon kosher / sea salt
- Dash of black pepper
- Preheat oven to 400F.
- Chop cauliflower pieces.
- Toss olive oil with chopped cauliflower.
- Season with salt and pepper. Gently toss.
- Roast for 25 minutes, occasionally turning over cauliflower to get an even golden roast all over the cauliflower pieces.