CauliflowerPosted on July 11, 2010
This is so simple that I’m hesitant to call it a recipe. It works best with smaller heads of cauliflower that can be roasted whole or cut into halves. Once roasted, you can serve as a side or cool and use as the centerpiece for a simple salad.
4 small or 2 large heads cauliflower
Preheat oven to 400 F. Trim leaves and stalks from cauliflower and cut larger heads in half. Arrange on a baking sheet, brush with olive oil and sprinkle with coarse salt.
Roast until soft and well browned, 20 to 30 minutes. Serve. It’s that simple!
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