There is nothing better than roasted vegetables that have been freshly picked from the garden! Our winter garden beds were a mass of giant cauliflower heads this winter and what better way to celebrate the start of a new garden journey for grade 1/2’s at Bonbeach PS, than with a bowl full of freshly roasted cauliflower!
De-head the cauliflowers with the kids and keep all those beautiful big outer leaves for the chickens if you have them or put them in the compost bin.
We then picked fresh rosemary from the bushes and made our way inside to get cooking!
This was a very easy cooking session as not much is required for preparation and eating. The kids enjoyed it straight from the bowl in their hands.
Cut the cauliflower into small florets (finger size) not every child will like it, so it’s a good idea to keep them small and not waste them. Although the kids who had never tasted cauliflower before we the ones who loved it the most, asking for more and the recipe.
Wash the cauliflowers under water – we found this easier after they cut into pieces.
Keep a few of the leaves, they are delicious when roasted too.
Place on a baking tray with baking paper & drizzle with olive oil and sprinkle with salt.
Rosemary was pinched from the stalk and scattered over the tray.
You could also use nutmeg or cumin as an extra spice to add.
Roast for about 15-20 mins on 180 degrees.
Place in a large serving bowl
A very qick, simple recipe that will have everyone wanting more.