Dill-Roasted Cauliflower

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Recipe: Dill-Roasted Cauliflower 


  • 1/4 head cauliflower (or whatever your serving size is)
  • Diced carrots
  • 6-8 cherry tomatoes
  • White onion, diced
  • 2 cloves garlic, diced
  • Dill upon dill upon dill
  • Salt and pepper to season

Let’s just say that cauliflower happens to be one of my favorite vegetables, and if that’s not your flavor profile – stop reading here. This whole dish screams cauliflower at the top of its lungs, and personally, I’m more than okay with that. It was a spur-of-the-moment choice for Saturday lunch, but I’m so happy I had gone ahead with the dill. Dill and cauliflower go hand-in-hand like Karl Marx and Friedrich Engels – oh sorry, Communist Manifesto reference. Just to say, the dish is a little on the light side – so if you’re looking for something a little more hearty, add some potatoes to the mix – and that should solve all your crises.

  1. Prep your vegetables while the pan is heating. So: Dice the carrots, onion and garlic, and slice your cauliflower in a steak-like fashion. Trust me, I know it sounds weird – but it makes the whole dish taste SO good.
  2. Once the pan is hot, throw on some olive oil, and start with the onions and garlic – and keep them on low heat until the onions are just about see-through (4-5 minutes) – Season with salt and pepper as needed.
  3. Add the carrots next, and move them around a bit on medium heat. It depends how you like your carrots, I like a little crunch, so I only kept them by themselves for a minute or so. Then comes the best bit.. the cauliflower. Place it in carefully, and try and heap on the garlic and onions on top to get a nice char.
  4. The oven doesn’t need to be super hot, so you can preheat now at 200C. Meanwhile, just let the cauliflower smoke a bit, but don’t burn! When you’re satisfied with the texture of your cauliflower (maybe a little not opaque) – sprinkle as much dill as you want on top (along with some cherry tomatoes)
  5. Pop it in the oven for 10 minutes and serve. I added some extra salt and pepper afterwards as well as some cayenne pepper for some spice.

The whole style of cooking, the veggies on the stove and then baking is probably one of my new favorite ways of cooking. It makes sure the outside is crisp, but the inside is warm and delicious. If you can’t tell… I’m a sucker for routine styles of cooking. I promise though, that the next three recipes are super rich and delicious desserts perfect for the office or for eating all by yourself. I kid you not, you can eat all of the baked goods and this cauliflower recipe to delicious effect. Let me know how it goes!

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