We loved interviewing Chef Mike Ward so much we’ve gone back for second helpings! He’s got a lot of very simple and flavourful recipes that are surprisingly kid friendly, easy and fast enough for a busy family to add to the repertoire. Like this cauliflower. It takes 15 minutes and is not yuck. What more can you ask for?
“Even I can’t stand most cauliflower recipes,” this chef admits, “but this one will have you falling in love with this lowly sad little vegetable.”
What you need:
–Cauliflower, broken into florets (sprigs)
– Coconut or extra-virgin olive oil
– Grated Parmesan
– Salt & pepper
– Chili flakes (optional)
– Lemon or lime
What you do:
Preheat your oven to 425°. On a roasting tray, bust up a cauliflower. Drizzle it with the oil. Sprinkle it with Parmesan. Season it with salt, pepper and chili flakes.
Roast the cauliflower for 15 minutes. Remove from oven, squeeze over lemon or lime and serve.
You’ll be blown away how much of a meat-like texture this roasted cauliflower dish takes on. It’s perfect as a rustic side dish, or as a hearty vegetarian main. For a vegan option, replace Parmesan with fennel.
See also: Chef Mike Ward dishes about food and parenting
Chef Mike Ward began his cooking career at the bright-eyed age of 17 in Sydney, Australia. Mike never believed he would one-day prepare meals for such clientele as Julia Roberts, Tom Cruise, Bruce Willis, and Nicole Kidman. He has cooked in some of Sydney’s and Toronto’s most acclaimed restaurants: Zigolini’s and The Basement in Australia; Prego Della Piazza and Shark City in Toronto, and has owned and operated several catering companies. Throughout his career Mike has also shared his passion and experience through group and private cooking lessons allowing keen home cooks to develop their skills.
In 2000 Mike produced and directed an award-winning cooking/travel/lifestyle television series that have been viewed in over 40 countries. His great love of creating food content has taken him all over the world, writing, photographing and curating recipes and food related stories for highly respected print, online and television outlets. He serves as a consult to Centennial Colleges’ culinary department, and is also involved in many charities including Dancing with Parkinson’s.
