Family meal time with can be such a drag. I’m someone who actually likes cooking and even I find it a drag half the time. I always think, imagine those poor souls who hate cooking and have to slog it out night after night. Ach.
I keep it exciting by always trying new recipes which may include the odd new cookbook or two. I was desperately seeking some inspiration and headed to my local cookbook bookstore Appetite for Books here in Montreal. I made the lovely and patient sales lady pull out about fifteen cookbooks for me. I wanted a “family-friendly but inspiring and oh I am really into the Momofuku Milk Bar cookbook so you can see I want something a little bit different but still something that is going to be easy” cookbook.
Keepers struck me right away for being both beautifully designed and full of family-friendly but interesting recipes. It has not disappointed. When I do my weekly meal planning I reach for it and know I can choose pretty much any recipe and it will be both easy and kid friendly. I admit, I took a couple recipes off on my own tangent but they are easy enough that if you want to put on your own twist you can. I’d say I’ve so far made around ten recipes and they’ve all been a pleasure. We’ve had quite a few hits and no real misses.
I chose this cauliflower side recipe to share with you because a) I love roasted vegetables (my blog is called Roasted…) and b) cauliflower needs more love.
Personally, when I’m in the grocery store I know I always walk past it for broccoli or even green beans. In order to boost sales it seems they are trying to jazz it up by turning it all sorts of colours. I’m totally OK with white but my local grocers also offers orange and purple varieties. They only had those two on offer at the time I made this recipe so I went for the orange. Why not.
I know this recipe seems long (I can hear you saying – but it’s only a side dish! all those ingredients!) but it’s worth it. First off, roasting cauliflower is amazing and brings out a whole new level of unexpected flavour. Secondly, I timed myself and to prep this dish it really didn’t take me longer than five minutes (I swear!)
I altered the recipe slightly by using red wine vinegar instead of white wine vinegar because it’s what I had on hand. I also threw in some of the juice from the zested lemon. I also did not add capers because I didn’t have any. The dish was still delicious and I’m not ashamed to say that after photographing this I promptly ate the entire bowl.
So try this recipe, or better yet – just purchase the cookbook. I promise you won’t be sorry and you won’t be racking your brain for your next meal. Win-win.