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Roasted Cauliflower

Steam your pores, not your vegetables.

Partition one large head of cauliflower (or two small heads) into 3 cm (1 in) florets. In a large bowl, toss with about 50 mL olive oil (3 T), until evenly coated. Sprinkle lightly with salt and heavily with black pepper.

Spread the cauliflower on a baking sheet so that none overlap. Roast at 230C (450F) for about half an hour, until the edges have caramelized. Serve promptly.

Roasted Multicolor Cauliflower

Have a spice or spice blend that you’ve been meaning to try out? Cauliflower is an excellent canvas! Personal favorites include garam masala and berbere.

© Charles McEachern 2017 under CC-BY
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