maybe it is all good.

I don’t know about you, but one of my favorite past-times is hating on Gwyneth Paltrow. She just makes it so easy. I’ve recently realized that I should probably stop that. One of her sentiments, that she prefers life in Britain to life in America, is a sentiment that I share with her. Also, the desire to eat better food and share that with others.

My recent change of heart happened after I saw Iron Man 3. I’m sorry – I’m supposed to believe that she’s 40? She looks amazing! If she looks THAT good and 40, and I am nowhere near as fit as her at 22, she must know something that I don’t know.
I think Tyra calls that “ugly pretty”
Off I went to the bookstore to investigate this cookbook that she’s released touting her healthy food.
“Yeah, right. Healthy food? It is not all good.”
At first glance, it seems like a whole bunch of photos of her with recipes thrown in between them. Then I started to actually read the recipes – these dishes looked quite good, actually! So I bought it thinking well, if it’s not any good I can just bring it back. After the first dish I made from the book, the thought of taking the book back vanished from my mind. If you’re anxious about buying the book before trying anything, she has quite a lot of recipes similar to what’s in the cookbook on her website goop.
From this cookbook, I have learned to appreciate foods that I had either never eaten (and was pretty scared to try) or foods that I had previously thought I didn’t like. One example of this is cauliflower. I have previously tried those cauliflower pizzas – it did not come out very well. The only person who could even eat it was a cauliflower lover. There are two recipes for cauliflower in this book that I’ve made and they have been amazing. People have been asking me for the recipes!
So here is the recipe that my mom has been begging me to remake since she tried it last week.

Roasted Cauliflower with Aioli and Fried Capers from It’s All Good.
Serves 4.
Prep Time will vary greatly depending on how long it takes you to cut the cauliflower
Cook Time: about 30 minutes

You’ll need:
1 head of cauliflower, outer leaves removed, cut into bite-sized florets
extra virgin olive oil
coarse sea salt
1/4 cup (60 grams) capers, rinsed and dried on a paper towel
1/2 cup (120 grams) Vegenaise
1 clove garlic, finely minced
1 tbsp lemon juice
1/4 cup chopped Italian parsley

I cheated and used these pre-cut cauliflower florets, they were the same price as a head of cauliflower.

Preheat the oven to 425ºF (200ºC) and set the rack in the middle. Line a baking sheet with parchment paper and place the cauliflower inside.

My pre-cut cauliflower was a bit less than a whole head.

Drizzle with 3 tbsp of olive oil and a pinch of salt.

Pop that baby into the oven to roast. I check on the cauliflower every 10-15 minutes giving it a stir to make sure it cooks evenly.

You want the cauliflower to be soft and browned. I gauge it be whether I can cut the cauliflower easily with my wooden spoon. While the cauliflower is roasting, put a bit of oil into a pan to fry the capers. They take about 2 minutes to cook, keep an eye to make sure they don’t burn. Remove them from the oil with a slotted spoon and transfer them to a plate. After that, mix the Vegenaise, garlic and lemon juice to make the aioli. I opted for garlic purée so that the garlic would really blend into the aioli easily and nicely.

I know it’s not the most attractive thing in the world, but boy is it tasty.

When the cauliflower is soft and browned, transfer it from the baking dish to a platter.


Violà! A delicious way to serve cauliflower that will please even the pickiest of vegetable haters.

Personally, I don’t care for ALL of the aioli to be used with this dish. I kept about 1/3 of it for use later in the week (on top of some steamed broccoli). These nutrition facts use just over 2/3 of the aioli on the cauliflower.


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