Lately I have been experimenting with oils other than olive. There is quite a lot out there when you really look.
I had been using walnut oil for my salad dressings but I found it to be fairly neutral in taste and kinda “oily.” I know that is weird because it IS oil but it was just not the same as olive oil.
Pumpkin seed oil is nice but very expensive.
So the other day I noticed “sunflower oil” on the shelf. Organic and “first cold pressed” no less. And a fairly reasonable price. So I bought it and tried it. To my surprise it was quite good. It has a distinct nutty flavor (obviously of sunflower seeds) and a great thick texture to it. It is like warm and cozy version of extra virgin olive oil. It doesn’t have the sometimes bitter, green taste that is prized in olive oils.
Although the label suggests to only use it for salad dressings and drizzles (which I will definitely do) I decided to use for roasting my veggies. Kinda like when people use EVOO for roasting and cooking even though it is meant to be used in dressings and drizzles.
So what veggie would I try this on?
Well, there has been a lot of conversation flying around the blogs about cauliflower lately – apparently some folks love it and some don’t. You know who you are 😉
Well I love it and when I found this fresh beauty at the store recently, I knew I had to have it.
So I cut it up and tossed it with my new sunflower oil, salt, pepper and a little dried rosemary. And some carrots.
Into a hot 400 degree oven until they were toasty and delicious!
Enjoyed on its own or as a tasty side dish to something else – these veggies were delicious wrapped in a subtle perfume of toasted sunflower seeds and rosemary.