monica metz

New week, new video! This week, we’re making a new roasted cauliflower salad that I absolutely love. Check out the video below as I make the recipe step-by-step for my weekly TV appearance on More Good Day Oregon.

Cauliflower: yay or nay?

It’s okay if you don’t like it. Or if you think you don’t like it. Yet.

Or maybe you’re one of those evolved types who fell in love with cauliflower at an early age, dipping raw florets into hummus and ranch dressing while your mother beamed with pride.

Well, I wasn’t one of those kids.

If I had been fully in charge of my childhood diet, my staples would have been pizza, Doritos (the original taco flavor), and pixie sticks. Fortunately (or unfortunately, as I thought at the time), my parents didn’t let me eat like that very often. And they definitely made me eat my fair share of cruciferous veggies: broccoli and cauliflower.

Seeing broccoli and cauliflower on the dinner table literally made me cry. I can still remember that sulphur smell coming from the kitchen — oh, how that filled my ten-year-old heart with dread. Because I knew that while I could surreptitiously feed my dog certain foods under the dining room table, she resolutely refused cruciferous vegetables of any kind. And so, I was on my own.

You see, this was back in the day, before veggies were lovingly roasted, or dressed with a beautiful sauce, or sliced elegantly thin with a mandoline and finished with 30-dollar vinegar, artisanal olive oil and crushed pistachios. This was also well before grocery stores were full of off-season produce. No January tomatoes or watermelon for us. Most of the year, vegetables were bought frozen, or in a can.

Kids these days have no idea. Veggies back then were primarily boiled, at least in my house. And boiled until soft, at that.

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