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Roasted CauliflowerIf you are not a fan of cauliflower, don’t leave!  Cauliflower was never my favorite until I roasted it.  Roasting brings out the sweetness. The taste is so delicious, that it’s hard to believe that it’s the same food as when it is steamed.  Try it and it may become one of your favorites too!

Roasted Cauliflower

1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets or slice 1-1/2 inch wide, it’s faster

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

Preheat oven to 450°F.

Coat cauliflower with oil on a plate or in a large bowl. Line a large, 1 inch deep baking pan with non-stick foil or parchment paper.   Place the cauliflower on the pan in a single layer and sprinkle with salt.  Roast the cauliflower turning it over occasionally, until tender and golden brown, 25 to 35 minutes.

Makes 4 servings.

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