We had this beautiful green cauliflower that we got from our CSA sitting in the refrigerator. I didn’t quite know what to do with it so I searched around and found a recipe for roasted cauliflower that had glowing reviews. The recipe is very simple and it was tasty. It tastes good cold the next day too for a nice after work snack.
Gourmet, April 2007
- 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 450°F.
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, 25 to 35 minutes.