Roasted cauliflowers salad

“Why aren’t you traveling around the country?”

This is the question I got all the time ever since people around me found out that I am going to stay in US for a month. A naughty answer from me has always been “Because i don’t feel like to.” Then the next question will be “Why?” and questions go on and on.

Honestly and seriously, because I don’t feel like to travel.

I enjoy reading by the windows or just looking at whatever is happening on the street. It feels good that I am able to finish half of the book I must read but I didn’t due to a hectic schedule back in Singapore. I enjoy to know what are the foods and condiments that the locals are commonly having here while visiting different small or large-scaled grocery stores. I got to guess what are the concerns of the society here based on the TV advertisements since L on the TV all day long when he is at home. They probably sound very boring to you but I am no longer feeling excited to queue to enter into a popular tourist spot or a tourist-based restaurant, and neither do I feeling motivated to run around the states based on a “to-visit” list.

Although there are more beautiful places that I have not explored in this country during my last trips here, I am still glad with my decision of staying rather immobile. I would have missed many things if we travel to other places over the weekends. For examples, the farmer’s market with those “odd-looking” yet beautiful vegetables (to most of us, they will be categorized as ugly since they look so much different from those specially selected vegetables we’ve seen in the market in Singapore), the savory bacon waffle from a food truck on the street in a weekend event, the Jersey City Project Market that full with local independent designers and creative small business owners etc.

On those days with bright warm sun, L and I walked around the neighborhood and gradually walked further and further each time. We walked to the Hudson river with freezing strong wind blowing to our face until I thought I just had Botox on my cheek. On one of the weekdays, we bumped into a group of secondary school kids at a very tiny cafe from where they were packing their lunch to school. They are just so similar yet different from those I’ve seen from a drama or movie. In those evenings that we had our dinner out, we walked past the garbage collector, people who jogged with babies or dogs and residents busy clearing the fallen leaves on the walkway. Well, to me, visiting or seeing more magnificent and breathe-taking beautiful places does not significantly intensify the beauty of life. Life, itself is beautiful, all I need to do is to see it, feel it and live it. I remembered once I told L that my ideal holiday is to spend at least weeks to month at one or two places in a different country and live a life there, slowly exploring foods and stuffs around at my own pace.
“That will be very costly.” That was the only response from L.
He is absolutely right about that so I do not have chance to do this until this time. So, yes, I am no traveling around.

Here I present to you a lovely and sweet roasted cauliflowers salad using the vegetables from the farmer’s market. These vegetables (except green beans) are those that I always want to know how they are tasted like but too expensive or hardly to get from the Singapore market. This time, I did not cook the cauliflowers like the way we (Chinese) used to (stir-fry, in soup or stew), I roasted them. You will be surprised (or probably not if you’ve tried o use oven to cook vegetables) how sweet can those vegetables turn out after roasting.

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Roasted cauliflowers salad

Serves 2-3
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Dietary Vegetarian
Meal type Salad, Side Dish
Misc Serve Hot


  • 450g cauliflowers
  • 100g green beans (head and tail removed)
  • 80g beetroots (leaves and stems removed)
  • 100g radish (leaves and stems removed)
  • 4-5 cloves garlics (crushed and roughly chopped)
  • 21/2 tablespoons olive oil
  • 1 teaspoon salt


  • 1 tablespoon garlic-flavored extra virgin olive oil


Step 1
Preheat the oven to 180C. Cut beetroots and radish into small cubes. Keep half of a radish uncut for later use.

Toss them evenly with garlic-flavored olive oil in a baking dish and slightly season with salt. Cover the dish with foil and bake for 45 minutes.
Step 2
Cut the cauliflowers into small florets and green beans into half. Spread the cauliflowers, green beans and garlics in a baking tray, add olive oil and salt to mix. Make sure the vegetables are evenly coated with oil and salt.
Step 3
Roast the vegetables at 180C for 20-25 minutes. (I usually put the tray in when there is 25 minutes remaining on the oven.)

Stir the vegetables after 10 minutes to ensure they are roasted evenly.
Step 4
Use a slicer to cut the remaining radish into thin slices. After the roasting is done, take both the trays out. Mix all the vegetables and radish slices together. Toss them well and serve warm.


You can replace the garlic-flavored olive oil with normal olive oil.

Leaves and stems of beetroots are edible, you can steam, boil or stir-fry them for another meal.

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