Roasted cauliflower, topped with a veggie-heavy marinara, with meatballs and pea-shoot salad. I'd been wanting to try roasting cauliflower for quite a while, so when a head of it showed up in my weekly local produce delivery, I was excited. I washed it, cut it in chunks, tossed them with olive oil and salt, and roasted at about 375. I had just baked the meatballs, so I just used the same oven temp.
I was also very excited to get more pea tendrils/shoots, so I could make another fabulous salad. This time I kept it simpler, with basically just the vinaigrette, lettuce, and pea shoots.
When the cauliflower was done roasting it smelled like roasted Brussels sprouts. Which makes sense, I suppose, since they're cousins. I love roasted Brussels sprouts... more than the cauliflower. It was good, and an interesting lower-carb option to pasta or polenta. But... I kinda doubt I'll do it again.
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