As the days are getting longer and warmer, they seem to get even busier. Having a few fast and simple recipes in your arsenal is a necessity. Cauliflower is one of the most readily available and easily adaptable vegetables that we know of. Roasting cauliflower brings out the natural sugars and can eaten right out of the oven or used in a variety of other dishes. Try tossing roasted cauliflower with homemade gnocchi with browned sage butter and sautéed bread crumbs for a wonderfully rustic dish, or as a part of an antipasti platter. We particularly like to add a floret of roasted cauliflower to crostini with roasted red peppers spread.
Put oven rack in middle position and preheat oven to 450°F. Cut cauliflower into 1 ½- inch florets and toss with olive oil and salt in a large bowl. Spread florets in 1 layer in a large shallow baking pan or cookie tray and roast, stirring and turning occasionally, until tender and golden brown, 25 to 35 minutes. If you prefer a little char, move tray to upper rack in your oven for the last 5-10 minutes of roasting. That’s it! Simple, huh?
- 1 medium head cauliflower
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
Put oven rack in middle position and preheat oven to 450°F. Cut cauliflower into 1 ½- inch florets and toss with olive oil and salt in a large bowl. Spread florets in 1 layer in a large shallow baking pan or cookie tray and roast, stirring and turning occasionally, until tender and golden brown, 25 to 35 minutes. If you prefer a little char, move tray to upper rack in your oven for the last 5-10 minutes of roasting. That’s it! Simple, huh?