Rainbow Roasted Cauliflower

Rainbow Roasted Cauliflower
with Fresh Herbs
(Serves 4-6)

2 cups cauliflower (white, butter, green, purple or romanesco)
1 large sweet potato, peeled and cut into large matchsticks
1 large fresh red onion, quartered or small pearled red onion
1 bunch baby carrots
1 large leek, green top removed, bottom sliced 1-inch diagonal
2 cloves of elephant garlic or spring garlic peeled and coarsely chopped
3 Tbs extra virgin olive oil
1 tsp fresh tarragon leaves
½ tsp dried thyme leaves
1 tsp fresh chives, chopped
2 Tbs fresh parsley, minced
¼ tsp sea salt

1. Preheat oven to 400 degrees. Cut cauliflower into small bite-size pieces. Sweet potato should be peeled and sliced into large matchstick-style cuts. Red onion can be sliced into quarters. Baby carrots should just be cleaned and trimmed.

2. To clean leeks, cut across the leek where the white and green parts meet. Keep top and bottoms separate. Cut white part on a one inch diagonal cut. Soak in water to remove dirt for several minutes. Rinse and drain and add to the remaining vegetables. Reserve green tops for soup stock at a later time. Chop garlic coarsely.

3. Place all vegetables in a large mixing bowl. Drizzle oil liberally over the vegetables and toss.

4. Add thyme, chives, parsley, tarragon and salt and toss again. In a large baking pan or cookie sheet layer vegetables on one single layer. If the pan is too small to accommodate all these vegetables use a second pan. Do not cover. Bake for 30 minutes. Vegetables should be tender and a little caramelized at the tip. Depending on the size of the cut you made, you will have to adjust cooking time a little less or more minutes. The smaller the size, the quicker it will cook.

Bites of Insight: If you presoak an onion for 10 minutes before you peel and chop, you will avoid irritated eyes, and the onion will peel much easier. Sorry, should have told you earlier. Always use fresh whole carrots. The popular “baby” carrots are one tenth of the nutritional value of a regular carrot. They are made from the broken carrot pieces during harvest that are shaved and shaped into a “baby” carrot.

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