Last night after a somewhat awkward realization that I had just eaten an entire batch of this Spicy Roasted Cauliflower, again, I got to wondering about when cauliflower got to be so damn good ? I made three batches of this stuff in one week serving it up as a side with just about everything I’ve made with whatever isn’t consumed nibbled up as a snack the following day. Its even found its way into my salads and as filling for an egg burrito and simple scramble.
This over the top cauliflower consumption begs the question: when did I start liking cauliflower so much?
I didn’t always feel this way about this cruciferous candy. The cauliflower I remember was that cardboardy packing material type stuff I would pick out of the Birdseye mixed vegetable medley that passed for a balanced meal back in the day. Open a bag from the freezer, measure out the desired amount, steam it in a puddle of water and voila. Easy right? Sadly, the the world would not have its vegetable roasting epiphany for another decade.
And so it would often take a stubborn and usually lengthy negotiation with my mother to get me to the other side of a successful dinner hour when cauliflower was served.
“Well…if you eat all of the broccoli and carrots without any more complaining – then you can get up from the table and watch tv.”
To my young mind cauliflower was the anemic (and possibly poisonous) cousin to the slightly more tolerable broccoli spear. Truth be told, I wasn’t mad for those either but I learned eventually that with a good amount of butter and salt most other vegetables could at least be tolerated. But not cauliflower. Those pallid, spiritless veggie clods, resembling ill-formed brains more than food, didn’t even look fit for human consumption.
So I didn’t consume them for a very long time.
I have no actual memory of going through “the change” but clearly either I had changed or the cauliflower had. I am aware there is some science to the thought that it was only a matter of time before my tastebuds caught up to what was going to be an eventual attraction to the more bitter tastes, like cauliflower. Then again, maybe steaming was the culprit? Does anything really taste good steamed?
The arguments for genetics or nurture aside I do know that right now I can’t get enough of this Spicy Roasted Cauliflower with Sriracha and Sesame.
Spicy Roasted Cauliflower with Sriracha & Sesame
I stumbled across the recipe a few months ago while going through every last page of Todd Porter and Diane Cu’s colorful cookbook “Bountiful” . It is one of my favorite cookbooks from last year and while I’ve made quite a few things from it so far it is this easy to make side that graces my table at least weekly since the book’s debut.
This is not your Birdseye Vegetable Medley Cauliflower.