Whenever I’m looking for a simple and quick side dish, I typically tend to roast some well-seasoned vegetables. Or even if I’m just trying to save some moolah, roasted veggies is a very inexpensive but filling dinner option Just because life is busy and I’m hardly ever home these days, doesn’t mean I have to eat poorly!
Depending on the vegetable, I’ll drizzle some olive oil on top before roasting. The thing with that is, I tend to use a good olive oil. One that won’t take away from the vegetables or leave an unappealing or bitter taste. Recently, Sues and I were each sent a bottle of award-winning California Olive Ranch Extra Virgin Olive Oil, which as food bloggers, made us extremely excited! A couple years ago we were sent home from the Foodbuzz Festival with our own bottles and I must say, this was one food item I was not wiling to share with anyone! But then again, I don’t really like sharing any food with anyone. Oink.
The Everyday California Olive Ranch Olive Oil that we were sent has a “floral, buttery, and fruity aroma. Smooth flavor with hints of green apple”. The 100% California grown olives are cold pressed within hours of picking to produce a better taste and the green bottle keeps the oil fresher longer. In short, there are a lot of things that can be wrong with any old olive oil. And there is absolutely nothing at all wrong with California Olive Ranch.
Print this Recipe!
• 1 head of cauliflower, cut into florets
• 3 cloves of garlic, minced
• GOOD olive oil
• Juice from half of a lemon
• Sea salt
• Freshly ground black pepper
• Parmesan cheese, grated
Preheat oven to 400 degrees
• Place cauliflower florets in an oven-safe baking dish and arrange in a single layer.
• Add garlic and spritz cauliflower with lemon juice and drizzle with olive oil. Season with salt and pepper, or really, any other spices you’d like. This recipe is a great base for so many different flavors!
• Uncovered, roast for 25-30 minutes or until the cauliflower is nicely browned and at a doneness that you prefer.
• While the cauliflower is still hot, sprinkle with Parmesan.
And serve immediately.
I popped these florets in my mouth like candy! They were delicious with just the right amount of saltiness and perfectly buttery. I’m not going to lie, I think I ate the entire dish for dinner. Well, with a little help from my friend Melis, who made an impromptu visit to my apartment after work today. I offered her some and she said she didn’t think she liked cauliflower but, naturally, I made her try it anyway and she actually loved it. I do quite enjoy making people get over food “dislikes” Although, it’s difficult not to love something that’s perfectly seasoned with Parmesan and good olive oil
Also, if you’re in the Boston area, California Olive Ranch is, for a limited time, partnering with Emack and Bolio’s (one of my favorite ice cream shops!) and producing an olive oil ice cream! I’ve heard this is a fantsatic, albeit unusual pairing, so I’m dying to try it out from the professionals! You’ll be able to enjoy this concoction from Tuesday, September 20th-Friday, September 30th at the Emack and Bolio’s at:
290 Newbury Street, Boston
100 City Square, Charlestown
Porter Square Shopping Center, Cambridge
Now, dig in!