
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.














