This is a favorite of my winter veggie recipes, because practically all of our produce is purchased at the farmers' market, we essentially eat all our fruits & veg in season (except for our indulgence in bananas). I always get excited in the dead of winter to pick up a head of cauliflower after weeks of leafy greens and winter squash.
I never understood Mark Twain's assertion about cauliflower being a cabbage with a college education, but it is a standout in an already stellar cast of cruciferous vegetables.
Like root vegetables, cauliflower has a high sugar content that makes it spectacular for oven-roasting. And like most of my favorite recipes, it's embarrassingly easy yet oh-so delicious.
- 1 head cauliflower
- olive oil
- Preheat oven to 400 degrees
- Wash cauliflower and chop into florets and slices, ensuring each piece has a flat side (so better to caramelize!).
- Pour a few tablespoons of olive oil on a heavy baking sheet
- Place cauliflower pieces flat side down onto baking sheet
- Roast in oven for 15 minutes, or until cauliflower is crisp and the flat sides are deep brown.
- Sprinkle with salt to taste and enjoy. (They lose their crispness quickly after removing from the oven, so eat 'em while their hot!)
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