It’s no secret that I really dislike vegetables.
I especially dislike vegetables I have to cook myself — they almost always turn out bland or unappealing.
When I order them at a restaurant, though, they can sometimes be surprisingly good.
I’m fairly certain that has something to do with generous amounts of salt and butter, but who wants to skip the fun stuff?
I’ve complained about my veggie aversion for a while. A few years back a client suggested I roast cauliflower with olive oil, salt, and pepper. She swore it smelled almost like popcorn while it roasted and was delicious.
I wouldn’t call it miraculous, but it’s definitely tasty.
My partner and I went through a roasted cauliflower phase after that recommendation. We roasted and ate it for weeks straight — possibly paired with a chocolate bar in hand, because sweet-and-salty is irresistible.
The trick to crispy roasted cauliflower is high heat: I use 425°F. Roast it until golden and slightly charred, and serve it right away before it softens. It’s still enjoyable when soggy, but crisp is best.
To make the experience even better, I developed a warm Parmesan dip that pairs perfectly with roasted cauliflower. It’s creamy and cheesy with a bright parmesan tang — great with vegetables, and even better with bread or crackers if you ask me.
Crispy Cauliflower
1 head cauliflower
2 tablespoons olive oil (or olive oil cooking spray)
Salt and pepper to taste
Preheat oven to 425°F.
Cut the cauliflower into small florets and spread them on a baking sheet. Drizzle with olive oil or spray with cooking spray, then season with salt and pepper.
Roast for about 45 minutes, or until the florets are golden and crisp, rotating the baking sheet once about halfway through.
Hot Parmesan Dip
4 oz cream cheese, softened
1/2 cup plain Greek yogurt
1 tablespoon chopped parsley
1/3 cup grated Parmesan cheese
Preheat oven to 375°F.
Whisk all ingredients together until smooth, or beat briefly with an electric mixer. Spoon the mixture into a small oven-safe ramekin and bake 10–15 minutes, until the top is golden and bubbly.
I still enjoy roasted cauliflower on its own sometimes — perhaps a few bites at a time — but dunked into this warm, cheesy dip it becomes irresistible. Serve immediately for the best texture and flavor.