Growing up, the only form in which I saw cauliflower (or maybe just the only way my mom could get me to eat it!) was steamed and covered in nice thick, white sauce. Now, while I can admit that I still think it's delicious, I'd much rather prefer eating roasted cauliflower.
According to Gourmet Magazine, "Blasting cauliflower florets in a hot over concentrates their natural sweetness, turning them into something akin to vegetable candy."
- 1 medium head cauliflower (2 1/2 to 3 lbs), cut into 1 1/2 inch wide florets (8 cups)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 35 minutes. Serves 4.
Adapted from Gourmet Magazine, April 2007.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
