Our crop of winter vegetables is slowly ripening. (It's still winter! For another week or so.)
I don't know why I've been reluctant to eat them. We had an amazing raw broccoli salad a while ago that I promise to blog about. And today the cauliflowers were so damn ready, we just sliced off three small heads and roasted them for lunch.
All vegetables are terrific roasted, with oil and salt. The objective is not to scorch them, the way I imagined you should when I first heard about roasted vegetables. (Hey. Roast beef gets a brown crust. Why not vegetables?) Be gentle.
After cooking in the oven (375º, about half an hour, with a little resting time, oven off), we slathered the cauliflower with chopped kalamata olives, garlic, squooshes of anchovy paste, lemon zest, chile pepper flakes and capers. Make up your own sinful mix.
One entire lunch of solid vegetal matter, fresh off the stem. So filling. So thrilling.
(Biggles, shut up.)