As much as I’m looking forward to spring – spring vegetables (artichokes and fava beans are my favorites), spring fruits (tangy rhubarb gets me every time and the end of spring brings cherries to California), and an easing of the constant damp of San Francisco winters – I can’t help but keep looking back at the highlights of winter eating. Stews and braises and, of course, cauliflower. I love cauliflower. I only recently learned that many people do not think eating raw cauliflower is much of a treat – I was shocked! It’s so crunchy and biting and flavorful, who can resist? Well, for those for whom straight-up raw cauliflower florets are not the best of treats I worked on roasting them – to soften the flavor and the texture – and added a bit of sugar and spice to keep things interesting.

These roasted spicy cauliflower florets work as a side dish, sure, but also as a little appetizer (you can serve them passed, with toothpicks) along with drinks – they have just enough going to to stand up to the meanest of cocktails. I’ve tested them several times now – hey, it’s been a long winter!

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Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly and her delicious recipes, you can visit her in one of many wonderful places:
Writer: mollywatsonwrites.com
Blogger: thedinnerfiles.com
Recipe Wizard: localfoods.about.com
Radio Girl: eatthatradio.wordpress.com
tweeter: twitter.com/mollywatson

teacher: mediabistro.com/courses/cache/instr404.as

[ Photos courtesy of Molly Watson and muffet. ]