Like my wardrobe has its staple pieces, my kitchen also has its staple recipes.  I'm sure by now you know how I resort to roasting as a method of preparing my vegetables, especially when salad doesn't seem appealing whatsoever during cold, dreary months.  Last week, during an impromptu visit to Dean & Deluca in SoHo, I came across these vibrant tri-colored cauliflower that I had to try.  And since I don't really eat cauliflower any other way than roasting them, I stuck with my usual recipe, but this time adding a cheesy layer and a few fresh herbs to finish. --

Cheesy Tri-Colored Cauliflower

Ingredients 3 cups of fresh cauliflower, cleaned, trimmed, and cut 1 tbsp olive oil Salt and pepper to taste 1/ cup Parmesan cheese 1 sprig of fresh rosemary and thyme, finely chopped 1/4 cup panko bread crumbs

Preheat oven to 350.  In a baking sheet or roasting pan, combine cauliflower, olive oil, rosemary, thyme salt and pepper.  Toss cauliflower until evenly coated.  Place in oven for 10 minutes.  In a small bowl, combine panko and parmesan.  Remove cauliflower from oven, sprinkle with panko mixture then place back in the oven for 5-7 minutes or until golden brown.  Serve with a side of fish (try this) or chicken (try this), or on its own.