MoV, Day 16: Roasted Cauliflower

What? Day 16? Yes, I'm totally skipping Day 15 of the Month of Veggies, Cheesy Spaghetti Squash. I checked two grocery stores and came up with zero spaghetti squash, and I'm thinking it's really the wrong season for it. See you in the fall, spaghetti squash!

Last night we moved on to Day 16, Cauliflower "Popcorn". Cute title, but it's just roasted cauliflower. I thought maybe it would come out all crunchy like popcorn, but no. False advertising! I had low hopes, as my husband (who will eat anything) hates cauliflower, so what are the odds that my kids would like it? But in fact, Abby ate about half of her serving without me having to say anything. And you know who loved it? Lizzy! I couldn't shovel it on her plate fast enough! And that is why it's great to expose babies to all sorts of tastes - they're such willing little taste-testers!

Roasted Cauliflower

1 head of cauliflower, rinsed and chopped into florets
2 Tbsp olive oil
ground pepper
Parmesan cheese

Preheat oven to 450F. Toss the cauliflower florets in the olive oil and spread on a rimmed baking sheet. Sprinkle with ground pepper. Roast for 20 minutes, stirring halfway through. (Roasting cauliflower will make your house stink to the high heavens. Just a warning.) Sprinkle with Parmesan cheese before serving.

(see? she loved it!)