I never thought I enjoyed cauliflower until recently. It was always the neglected vegetable on a crudite platter, forsaken for the carrots, celery and peppers, and certainly never made it into my grocery cart for any other reason. Then I had dinner at a friend’s house and she introduced me to the idea of roasting cauliflower in the oven; I was sold. I love how the florets become a dark golden brown, just soft enough but not mushy, and full of flavor. It could not be easier to prepare and all you need is a hot oven, rimmed baking sheet and some olive oil and seasoning. It is so versatile in terms of the flavor profile that it can go with just about anything. Keep it simple with olive oil, salt and pepper or get fancy with some garam masala, or sesame and ginger, or whatever you’ve got handy. Just give the vegetables a little breathing room on the baking sheet so that they roast instead of steam.
- 1 head of cauliflower, cut into florets
- Olive oil
- Salt and pepper to taste
- Preheat oven to 450 degrees.
- Toss the florets with olive oil, salt and pepper. Spread out on a rimmed baking sheet in a single layer.
- Roast for 30-40 minutes, occasionally stirring to get even browning.