Cauliflower is one of those overlooked, under appreciated vegetables. For me, it only came to mind as part of a veggie tray and even then, I only considered eating it if the other vegetables were dwindling in numbers or I was feeling especially pious. Let’s be honest: it’s not a crazy, amazing treat. It’s not colorful, it’s rather bland tasting and, maybe it’s just me, but in its raw form, it gets tiresome to chew. However, roasted cauliflower is a game changer.
Roasted cauliflower is divine. MJ and I have eaten whole batches, standing at the counter, before even scooping them off the cooking sheet. Eating whole heads of cauliflower! I never thought it was possible. The florets are softened somewhat yet have a slight crunch and have a good nutty flavor. My favorite pieces are the extra darkened ones.
Cauliflower is overlooked and under appreciated no more.
Ingredients
- head of cauliflower
- olive oil
- salt
- pepper
Instructions
- Cut/break up the head of cauliflower into smaller pieces. Place in a bowl.
- Drizzle with olive oil and stir to coat.
- On a foiled covered baking sheet, lay out the cauliflower.
- Sprinkle with salt.
- Roasted at 450F. Stir occasionally. Cooked until the cauliflower has softened, about 20 minutes.
- When done, I like to drizzle with a little more olive oil and sprinkle with more salt and pepper.
- Serve and enjoy.
