Roasted cauliflower

Original article: Roasting Revelations
Original video: How to Roast Cauliflower

INGREDIENTS

  • 1 head cauliflower
  • Olive oil, enough to lightly coat the florets
  • Salt
  • Pepper

DIRECTIONS

  1. Preheat oven to 425 (range: 400-450) degrees Fahrenheit
  2. Strip the cauliflower of its remaining green leaves and then cut up the cauliflower, into florets of desired size.
  3. Put florets into a large mixing bowl. Pour olive oil over. Toss to coast. Put salt, pepper on the florets. Toss.
  4. Put the florets, in a single layer, on a parchment-paper covered baking sheet.
  5. Bake for 25 to 30 minutes until cauliflower is of desired crispness and is browned. Consider turning the cauliflower mid-way to prevent burning. Time will increase, as will steam, if more than one baking sheet is being roasted at a time.
  6. Serve and don’t, like me, grab the metal with bare hands. That’s just dumb.

 

The recipe was originally published in the Nevada Appeal on April 24, 2013.

The key to roasted cauliflower is in some salt, some pepper, some olive oil and an uncrowded baking sheet.

The key to roasted cauliflower is in some salt, some pepper, some olive oil and an uncrowded baking sheet.

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