How to Roast Cauliflower

By David Hu
A new video for Video Friday

As the weather gets colder, think roasted vegetables. They’re easy to make and give you that warm, wintery feeling. For today's video demo, we're making Spice Roasted Cauliflower, a recipe from Lori Powell, our cooking for one or two blogger.

For this recipe, I like to mix cauliflower colors. Yellow and purple cauliflower are no longer such a novelty; I can find them in my everyday supermarket. The colored heads are great, not only from a presentation standpoint, but for added health benefits.

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Roasted Brains

By Lori Powell
For One or Two Bites, a blog for singles and couples

Spooky things are afoot this time of year, with some devilish treats to consume. There are so many delicious tricks to play but I prefer the treats…of course!

We aren’t always talking about candy and things coated in sugar. Instead, let’s delve into the savory side and whip up something that is not only scary good, but healthy and hopefully, visually tempting!

Cauliflower, with its white, knobby florets, reminds me of brains. So I’m going to roast it and serve it with a delicious Italian sauce, Bagna Cauda, meaning “hot bath,” as a dip for our roasted veggie brains.

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Tri-Color Roasted Cauliflower

By Lori Powell

Take your pick of color…white, purple, orange/cheddar or green. Cauliflower is super-yummy at this time of the year and now we can enjoy many different varieties that come in jewel tones. They’re popping up at your local farm stand and even in supermarkets across the country.

Some interesting facts: orange cauliflower contains about 25 times more beta-carotene than the white variety. Purple cauliflower’s color is a result of the presence of the antioxidant anthocyanin, which is also found in red wine and cabbage. Purple cabbage is similar in flavor to the white. Green is sometime called broccoliflower; its cone-shaped cousin goes by “Romanesco broccoli.” Yes, they all retain their color once cooked. How great is that?

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