I’m doing a little victory dance, but I’ll confess that even I am a bit baffled by what just happened in my house. I had just roasted a head of cauliflower with some olive oil and kosher salt when my kids came home from school. Delicious as my golden cauliflower florets may sound to you, next to the roasting pan (set to cool on the counter) was a splendid assortment of Easter cookies my friend Christina had given to me. I offered my kids a cookie, thinking they wouldn’t refuse, but was shocked when they asked me for a plate of cauliflower instead.
I suppose all my roasting and sautéing, simmering and stirring has paid off. I also think it shows that we need to persevere as parents. We also need to offer our kids a variety of healthy and fresh foods prepared in simple ways that enhance flavor.
I hope you aren’t reading this (scoffing maybe) and think to yourself: “My own kids would never take cauliflower over a cookie!” or “Her kids are so bizarre,” (even though they may be). You see, my kids are soda craving, chip loving, chocolate brownie crazy kids just like yours. And, don’t think I deprive my kids either. They have their fair share of the unhealthy! But I guess this goes to show that I must have provided a heftier dose of what’s good for them in appealing ways.
What’s my secret? I try to make good food always available, with several sides of vegetables at every meal and I rarely give into their persnickety opinions with food. When my 14 year old son says the green beans are too squeaky on his teeth, or my little guy finds parsley in his meatballs, I tell them to deal with it.
So start roasting some vegetables and greet your kids with a plate of deliciously prepared veggies after school. You’ll be amazed what they’ll eat when they come home starving! I certainly was shocked today.
Simple Roasted Cauliflower
Roasting is an ideal way to prepare cauliflower. Feel free to add various spices such as curry powder, cumin or cardamom while roasting. Or, simply use olive oil and a touch of salt.
1 head of cauliflower, washed, dried, greens removed and florets cut into medium sized pieces
3 tablespoons olive oil
½ teaspoon kosher salt (or more)
pepper to taste
Pre-heat the oven to 400 degrees. Drizzle olive oil on a baking sheet and lay florets down flat. Drizzle a bit more olive oil over the florets, shaking the pan around to coat them in oil. Sprinkle salt on the florets. Bake until crispy and golden for approximately one hour.