Sunday, November 2, 2008

Roasted Cauliflower

If you think you don't like cauliflower, think again. Cauliflower used to not be be one of my favorite vegetables, but prepared this way, it's a revelation. Son #2 actually requests for this dish! The cauliflower is made sweeter by the roasting and the caramelized, slightly crunchy edges makes for a much more interesting texture.

1 head cauliflower cut into florets
olive oil
salt and pepper

1. Toss florets in olive oil.
2. Season generously with salt and pepper.
3. Roast in a shallow baking pan in a 400 oven for 10-15 minutes until tender but not mushy.
4. If you don't get the caramelization you like, turn on the broiler for a few minutes.

Simple, no?

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