For this recipe, I used a romanesca cauliflower. It’s a fascinating looking vegetable, and DH couldn’t wait to try it. Since I still have brussels sprouts coming out of my ears, I decided to use it in this recipe.
The night before, cut the cauliflower into 1 inch florets, halve the brussels sprouts, drizzle with 2 T olive oil and mix. Then, add 3 cloves of thinly sliced garlic, 1/2 tsp of rosemary, and 1/2 tsp pepper.
The next evening, preheat the oven to 450F, sprinkle with salt, and bake in a single layer for 15-20 minutes (until they’re crisp-tender and beginning to brown at the edges). Stir occasionally (if you take the pan out to stir and close the door while stirring, you won’t lose the oven heat).
The verdict: The flavor is very light, but thorough – perhaps as a result of the “marinating” overnight? It went really well with a chicken that I threw in the crock pot this morning and drizzled with olive oil and sprinkled with rosemary and garlic salt. I apologized to DH for not having a very fancy dinner tonight. He said “it doesn’t have to be fancy, this is good!”