Cauliflower needs little introduction as most people are familiar with this vegetable. Here in the West, cauliflower is often steamed, boiled, baked, or roasted. It can also be eaten raw, something that was totally new to me when I first moved here. In my culture, cauliflower is usually cooked in vegetable stir fries. Occasionally, it is added as a “filler” to bulk up meaty dishes.
I buy cauliflower on a regular basis because it is easily available and keeps well in the refrigerator. I like its crunchy texture and snow-white appearance. Apart from the usual vegetable stir fries, I also like adding cauliflower to fried rice.
Of late, roasted cauliflower is all the rage. I was eager to jump on the bandwagon and found the perfect opportunity yesterday evening. I had planned on preparing this Pistachio Pesto Crusted Whitefish and needed side dishes to go with it. Since I was going to turn on the oven, I decided to cook everything in it including some Baked Spicy Garlic Potato Wedges. It was all very tasty.
Over the 4th of July holiday, we made a short trip to Keweenaw Peninsula in Upper Michigan. It is beautiful country up there and the weather was great. We had a good time and ate lots of fish. We even brought some fresh Lake Superior Whitefish and Trout home with us.
The picture below was taken at dusk in Hancock. This bridge connects Hancock, across from Portage Lake to Houghton. It is the world’s heaviest and widest double-decked vertical lift bridge and is the only road based link to the rest of Upper Michigan.
Roasted cauliflower can be flavored with whatever spices and herbs you have on hand. I used lemon pepper and some fresh thyme from my herb shelf out on our new service patio. Thyme is one of my favorite herbs. It is fabulous with roasted vegetables and meats.
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The recipe for this flavorful and buttery Pistachio Pesto Crusted Whitefish will be posted next. Please do visit again soon. You don’t want to miss it!
Enjoy…..and have a wonderful day! 😎
Jeannie says
July 8, 2013 at 8:43 pmEverything looks delicious! I love the way you cook the fish, no frying involved! I have been thinking of roasting cauliflowers too but somehow alway ended up stirfrying it because it is faster lol!
Biren says
July 8, 2013 at 8:50 pmThanks Jeannie! Yes, I completely agree that stir frying is the fastest. The good thing about roasting though is that you can put everything into the oven and let it do the cooking. 🙂 It worked out really well in this case since both the cauliflower and potato wedges needed the same temperature.
DongXing says
July 9, 2013 at 7:03 amHi Biren,
I must try this soon. I have limited ways to cook cauliflower – steamed , with fried rice, with macaroni cheese bake and stir fry with other vegetables chinese style. This looks delicious. Looking forward to see your fish post soon!
Biren says
July 11, 2013 at 8:03 amWhenever I turn on the oven, I always try to use it to the max by putting in the main and side dishes. So much easier that way.
This is definitely a great alternative to stir fry. Do give it a try and be adventurous with the seasoning. 🙂
Ramona says
July 9, 2013 at 7:09 amWhat a great idea to use lemon pepper for this gorgeous cauliflower! 🙂
Biren says
July 11, 2013 at 8:03 amThanks Ramona!
Helene D'souza says
July 10, 2013 at 10:07 amOh yum with lemon, thyme and olive oil! That’s the perfect flavor combination ever for roasted cauliflower. Thank you for sharing Biren!
Biren says
July 11, 2013 at 8:04 amI was quite pleased with the way it turned out, Helene. Thanks for visiting and commenting.
Shirley says
January 15, 2014 at 9:30 pmFor our past 3 Thanksgiving dinners, my daughter roasts a head of cauliflower with olive oil, garlic, and parmesean cheese. Everyone loves it!