I love me some cauliflower!
It hasn’t always been that way, though. It’s not something I ever really ate, growing up, and my passing encounters with it were limited to the occasional raw veggie platters at parties and gatherings, where I picked carefully around the odd, white, broccoli-wannabe for my more familiar favorites. Eventually, I decided that maybe cauliflower deserved another chance from me and the rest, as they say, is history.
I think part of the reason I like cauliflower so much is that it’s so versatile. You can mash it, you can “rice” it, you can turn it into a soup and you can roast it, which happens to be my favorite way to enjoy it.
Although it’s super delicious on its own, you can bump up the “wow!” factor of a simple batch of roasted cauliflower by pairing it with a lip-smackin’ dipping sauce. This one, which is a bit tangy, a little spicy and has a bold, smoky undertone, is my favorite go-to. (This dip is also delicious as a spread on a sandwich or atop a baked potato.) It only requires a few ingredients and is a cinch to make.
Here’s what you’ll need:
- 1 head cauliflower
- 1 Tbsp. olive oil
- 1/2 cup mayonnaise
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. smoked paprika*
- 1/4 tsp. cayenne pepper*
- salt and pepper, to taste
- Preheat oven to 400°.
- Wash cauliflower thoroughly and chop into bite-sized segments.
- In a large bowl, combine cauliflower, olive oil and a dash of salt and pepper.
- Transfer cauliflower to a baking dish and roast for about 35 minutes, or until edges begin to brown.
- While cauliflower is roasting, combine mayo, vinegar, paprika and cayenne and mix well. Add salt and pepper, to taste.
- Allow cauliflower to cool for 5 minutes, then serve immediately with sauce on the side.
*I tend to be a bit heavy-handed when it comes to spices. If your tastebuds don’t like heat and smokiness quite as much as mine do, add a bit less paprika and/or cayenne.
Makes about 3 servings.
How do you feel about cauliflower? What’s your favorite way to eat it?