As more online grocery services now show a dwindling inventory of fresh produce and no delivery dates in the near future. While grocery stores are now likely unsafe, really one of the few places where people are still in such close proximity, some with no masks or gloves, use of kitchen ingredients is getting more creative (desperate?). The past few days i have opened the fridge or the pantry and have had absolutely no idea what to eat. It is not overflowing and the contents don’t always complement each other. There is not much that I can do about the situation other than to make the best of it. Today, I noticed a box of colorful cauliflower florets that I had ordered some time ago. The orange and purple variety are higher in antioxidants than the white variety and also look so pretty plus the a head of cauliflower was nowhere to be found in the internet produce world. Hungry and devoid of head space to think of something very involved, I added some white onions chunks and unpeeled garlic cloves and roasted them. Also, the simplest and most delicious way to cook cauliflower.
- cauliflower florets
- one large onion, sliced
- half a head garlic
- olive oil
- grated parmesan cheese
- crushed red pepper
- preheat oven to 420 degrees.
- Toss all the above ingredients together, other than the cheese and red pepper, in a wide oven-safe dish.
- Stick it in the oven for 45-50 mins.
- Voila! Ready to serve.
Ideally, should be served with some creamy polenta. I had gluten-free pasta in the pantry. Squeeze the garlic, add lots of grated parmesan cheese while still hot, some crushed red pepper and mix well. Drizzle with more olive oil if needed.