During the summer months, it can take me an hour to make my way through the produce section of the grocery store. And I’m only scoping out the stuff we don’t grow at home. The winter is a different story, I’m afraid. Slim pickins. It doesn’t make sense to buy out-of-season produce. Its either trucked in from places you can’t pronounce or it has virtually no flavor and you’ll pay twice the price for it.
So when Phoo-d (pronounced foodie) blogger Annie wrote, “Cauliflower is a reliable vegetable,” I knew exactly what she meant. But, I also knew what she meant when she wrote, “The only challenge is finding a healthy way to make it taste good.” Fine Cooking has a delicious recipe for when I want comfort food cauliflower, but like everybody else right now, I’m thinking it’s a little early to blow my healthy-eating resolution (or if I’m going to do it, it’ll be with cake).
That’s why Phoo-d’s recipe for Roasted Cauliflower with Lemon Tahini Sauce caught my eye. Fresh and flavorful, she managed to change up the salad routine with a go-to winter veggie that’s a bright spot in any (winter) weeknight meal.