While we were at the local health food store this week Cordelia spotted a gigantic head of organic purple cauliflower. She begged for it. Who was I to deny a girl cauliflower?
So I brought it home and decided it was the perfect time for a nice rustic autumn veggie meal. I cut up the cauliflower, a butternut squash, potato, onion, and garlic. I drizzled the whole lot with some quality olive oil and a little thyme. I popped it into the oven at 400 F and let them go for about 20 minutes and then I turned the veggies and popped them back into the oven for another 20 minutes or so (until the veggies were tender). I served them up with herbed pearled couscous and a simple salad of mixed baby greens.