Roasted Cauliflower

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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.

Roasted Cauliflower

  • 1 head cauliflower
  • olive oil
  • salt
  1. Preheat oven to 400 degrees
  2. Wash cauliflower and chop into florets and slices, ensuring each piece has a flat side (so better to caramelize!).
  3. Pour a few tablespoons of olive oil on a heavy baking sheet
  4. Place cauliflower pieces flat side down onto baking sheet
  5. Roast in oven for 15 minutes, or until cauliflower is crisp and the flat sides are deep brown.
  6. Sprinkle with salt to taste and enjoy. (They lose their crispness quickly after removing from the oven, so eat 'em while their hot!)

And RIP, Berkeley Daily Planet, my source for news Berkeley. You will be missed. :-(

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