The other night Michael and I were at a restaurant in Ventura called Watermark on Main. I ordered grilled swordfish, which arrived on a bed of what they called “cauliflower couscous” – finely minced cauliflower that was cooked with butter, garlic and salt/pepper and was absolutely delicious.
With the memory of that meal fresh in my mind, I made cauliflower at home tonight. I simply cut the individual florets into halves, put them in a bowl, tossed them with kosher salt, pepper and olive oil and transferred them to a roasting pan. They went into a 400-degree oven for 30 minutes (turned after 15 minutes) and voila: a vegetable that became carmelized and sweet.
I cook Brussels sprouts and broccoli the same way. Carrots and beets too. They all taste like candy when they’re roasted. At least to me. Michael still says they smell like skunks.