This is a fun way to prepare cauliflower that my sister Deborah recommended to me. My husband says it still tastes like cauliflower and makes a bit of a face when he eats it. My 2 1/2 year old devours it with greed and gusto.
ingredients:
4 cups of cauliflower, dismembered into florets
1 tbsp extra virgin coconut oil
a pinch or two sea salt
directions:
1. toss the cauliflower with the coconut oil and sea salt
2. place on a lined baking sheet or in a large glass baking pan
3. bake at 345 for about 30 or 45 minutes, or until it is done to your liking
You'll probably realize that coconut oil is a solid at room temperature, making it hard to toss vegetables with it. However, if you put the vegetables and the oil in the baking dish and then put them in the oven for 2 minutes, remove them from the oven, toss, and return them to the oven, you'll find it's no longer a solid. However, if you prefer your oil a la olive, be my guest.
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