“Pretty” is as “Pretty” tastes
This dish is so pretty — therefore it tastes pretty, by order of the king! Well, although look and taste are not always related – with this recipe they are. The purple ((red)) cabbage and the cream-colored cauliflower have a beautiful contrast, while the fresh green flat-leaf Italian parsley and the bright yellow lemon zest accent the cabbage and cauliflower perfectly. You can see the colors are balanced but – more important is what can’t been seen, the flavors.
The peppery, bold crunchy veggies are paired perfectly with the fresh brightness of the lemon zest and parsley. I believe parsley and lemon are the “jelly” to cabbage and cauliflower’s “peanut butter”, the “pop” to the “corn”, the “cheese” to the macaroni”, the “root beer” to the “float” – in other words, they go together. The onion is a quiet sidekick, important and handy but not the star … the onion is Robin. haha!
This side brought some much-needed beauty and vitamins to my Sunday dinner table — what isn’t pictured are the leftover grilled hotdogs and bag of chips from yesterday’s birthday party at the park for Brod. Leftovers came in handy when I found myself without a Sunday meal plan. Everyone has busy days and it may often seem like healthy eating is illusive. But, just maybe — trying this method of preparing oven roasted veggies for your family will be the thing they find so pretty, they just can’t help but taste it and love it!
- 1/2 large cauliflower, thinly sliced
- 1/2 medium red cabbage, thinly sliced
- 1/2 large onion, thinly sliced
- 2 garlic cloves, finely chopped
- zest of 1 lemon
- 1/4 c flat-leaf Italian parsley, chopped
- 1-2 t cooking oil
- 1 t Trader Joe's Everyday Seasoning (or a good steakhouse seasoning in a grinder)
- 1/2 t sea salt - or to taste
- 1/2-1 t freshly ground pepper
- Preheat oven to 400°. Line a baking sheet with parchment paper. Place sliced veggies on the baking sheet, sprinkle with garlic, lemon zest and parsley. Drizzle with cooking oil and season. Give the veggies a good toss by hand ensuring everything is evenly coated.
- Place in the preheated oven for 40-45 minutes, giving a few tosses throughout the cooking process for even roasting. Remove from oven once cauliflower ends are dark brown and black in places -- that is where the best flavor is.
- Don't have cabbage? No problem - just double the cauliflower.