Roasted Cauliflower & Mushrooms
This is easy and versatile. You can sub in broccoli, omit the mushrooms, use a different seasoning or herb, or skip those altogether. [but do not skip the salt!].
Ingredients: 1 head of cauliflower, a couple of handfuls of shiitake mushrooms (taking the stems into account), tagarashi, minced cilantro, sesame seeds. Grated parmigiano.
- Preheat the oven to 425 F (How do you make the degrees symbol?)
- Have a big bowl and sheet pan ready. Sometimes I cover the pan with foil or parchment to save clean-up time, but I end up Brillo-ing it anyway, so, never mind.
- Trim the stem and leaves from the bottom of the cauliflower. Place it stem down on the cutting board and cut it into 1.25″ slices, letting it fall apart whenever it wants to. Sometimes I leave the big slices from the middle together; sometimes I cut them in two or three. Dump into the bowl, even the little crumbs. They get nice and toasty!
- Wipe the mushrooms clean, remove stems, and slice caps to about 1/3″. Into the bowl with them!
- Give the veggies a good douse of your favorite olive oil. Sprinkle with spicy tagarashi and plenty of salt.
- Grab the bowl and use all the skills you learned watching the food channel to toss everything inside the bowl with expert flicks of your wrist. Be sure the oil touches everything.
- Spread veggies out onto the sheet pan.
- Roast for 20-25 minutes, or until a fork goes through a stem with just a little bite (my preference, maybe not yours) and the cauliflower is rich, golden brown. You may want to check at the halfway point to see if you want to flip the pieces for even browning. Depends on your oven.
- Sprinkle with cilantro and sesame seeds. And if you want to sully the Asian vibe the tagarashi brings, grate parm over. I did. It tasted great together! No rules.
