Saturday, May 01, 2010
I have roasted veggies for a very long time but roasted cauliflower was a recent discovery. It takes plain cauliflower and makes it SO yummy that I need to roast two cauliflowers for the three of us. It is low in carbs and much healthier than the deep fried equivalent.
1 or 2 cauliflowers (or more)
Olive oil (regular, garlic, or lemon infused oil... or regular vegetable oil)
Salt (I like to use a seasoned salt like Lawry's).
Freshly ground black pepper
Preheat oven at 375 degrees. Although the original recipe I tried had the temperature at 400 degrees, I've found keeping it at 375 does a nice job roasting with less chance of burning the veggie. One could pop it in the oven at 350 to roast while another item is baking... just add to the baking time.
Break the florets into smaller pieces and place on a baking sheet lined with foil or parchment paper (not necessary but it makes clean up easier). Make certain you get all the cauliflower, even those tiny bits that fall off when you break the bigger sections into pieces.
Drizzle with olive oil and add salt and pepper to taste.
Bake about fifteen minutes, remove and stir to make certain all is coated with oil. Drizzle with a little more oil if it is too dry.
Bake another ten or fifteen minutes... until the cauliflower is nicely brown but not burned.
Add more salt and pepper if necessary... serve hot (if you must wait before serving it, take off of baking sheet and place on a platter with paper towels to absorb excess oil).
This is SO good. :)