Roasted Cauliflower

A chartreuse cauliflower

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.

cauliflower still life

Not particularly good looking…but tasty. I threw on some Parmesan during the last couple of minutes.

Roasted Cauliflower

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.

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