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A bowl of flowers for Valentine’s Day. Simple roasted Happy Valentine’s Day Cauli’flower’ with garlic, lemon and parsley – a simple vegan side dish that is full of flavor and nonexploitative ! Bonus: gluten free!

Comfort is often found in the kitchen. With the turn of a dial, warmth and comfort can permeate our homes and hearts. You’re often surprised how Valentine’s Day can be made a little brighter by simply turning the oven on and roasting something. There are things we can roast that can be made in a fraction of the time, wonderfully ,which have the scomforting effect.

I love to fill the table joy with Happy Valentine’s Day Cauli’flower’.

Cauliflower, one of fall’s most humble ingredients is completely transformed when roasted. This vegan recipe for Roasted Cauliflower with garlic, lemon zest and parsley is not only flavorful, it’s mood-lifting. It’s pretty hard to zest a lemon, and not feel something lighten up inside us.And the best thing is the transformation happens in less than 30 minutes, with the oven doing most of the work.  Because cauliflower has a natural richness and heartiness when roasted, this recipe is does not call for any cheese. Its full flavor will convert even the most apprehensive of cauliflower eaters. The addition of whole spices, adds another layer of unexpected flavor.

You can serve it with vegan zucchini hash bowns, vegan lentil cake, or crispy crunchy vegan quinoa cakes for a colorful and filling dinner.

Happy Valentine’s Day Cauli’flower’ Ingredients

• 1 large head cauliflower, cut into florets
• 8 cloves garlic, rough chopped
• 1 tablespoon coriander seeds, whole if possible ( or use ground)
• 1 teaspoon caraway seeds ( or sub 2 teaspoons cumin seeds, or 2 teaspoons ground cumin)
• ¾ tsp salt
• zest of one lemon
• ½ -1 cup fresh chopped Italian parsley
• 3 T olive oil, or enough to coat
• pinch chili flakes

Happy Valentine’s Day Cauli’flower’ Instructions

• Pre heat 450 F Oven.
• Trim leaves off the cauliflower, and cut into small florets.
• In a bowl and toss with the garlic, coriander seeds, caraway seeds, salt, pepper, chili flakes, lemon zest and olive oil. Toss to coat well.
• On a parchment-lined baking sheet and roast in oven for 20-25 minutes, or until fork tender and lightly edges are lightly crisp and browned, tossing halfway through.
• In a serving dish and toss with the fresh chopped Italian parsley right before serving.
• Sprinkle chili pepper if you like. Enjoy Valentine’s Day.

Notes

• If you want to add color, it won’t hurt to add some broccoli, some carrots, some baby corn.
• You can also cut the cauliflower into ¾ inch thick “steaks”,  keeping the stem in tact, preparing the same way,  spreading out on a sheet pan to bake.
• You can serve it with vegan zucchini hash bowns, vegan lentil cake, or crispy crunchy vegan quinoa cakes for a colorful and filling dinner.