I had a head of cauliflower that was calling out to be roasted, so I took out a cookie sheet, set the oven to 400 degrees and cut off the woody parts of the vegetable. Then I broke and cut the cauliflower florets into small pieces, mixed them with a bit of olive oil and salt and spread them on the sheet, roasting until they were browning and a little crispy on the edges. That brings out and mellows the flavor of the cauliflower.
It would be easy to gobble up a whole head of cauliflower that way, but I resisted as I needed those tasty florets to go a little further. I had in mind using them to make a nice healthy salad that I could put in the fridge so we could eat it for lunch or a snack.
Hmmm, wouldn’t it be good to have some chewy nutty farro as a base? –and some roasted peppers for color and flavor? Farro, an ancient strain of hard wheat, isn’t difficult to cook, but it does take a bit of time, and I just happened to have Trader Joe’s 10-minute farro on hand, as well as a jar of roasted yellow and red peppers.
Variations? Of course! You could add beans, a different grain, a different vegetable, other herbs, vinegar in place of lemon, etc. etc. In fact, I had some leftover salad and I added sliced Kalamata olives, some pickled beets (also from a jar) and more lemon juice to freshen it up — and the second variation was good too.
I just wish I always had a vegetable-based salad or soup in the fridge for the best healthy fast food. It’ll probably never happen, but if shortcuts help me toward that goal, I’m all for them!