I was fortunate to find a purple cauliflower and a giant bushel of Brussel sprouts at the Morningside Market. I love roasting both of these vegetables. Roasting brings out their deep flavors and when tossed with olive oil and sea salt - it is heaven! I ate these straight out of the oven and literally met my vegetable intake for the entire week. I also happen to like the vibrant purple color of the cauliflower which makes this dish visually appealing. We all eat with our eyes...
1 head of cauliflower, chopped
1 lb of Brussel sprouts, chopped
1 tbsp of EVOO
1 tsp of sea salt
Roast in oven at 425 for about thirty minutes, toss half way through cooking.
Enjoy the crispy shavings from the Brussels sprouts........