Roasted Cauliflower

Sometimes my husband and I think we could eat this every night of the week, all year. When roasted, cauliflower becomes melt-in-your-mouth sweet. Sometimes we’ve stolen so many off the baking sheet that by the time we’re ready to serve up our plates, there’s hardly any left!

Toss about 4 cups bite-sized cauliflower florets in a bowl with 1 Tbsp. olive oil. Add a clove of minced garlic to the olive oil before tossing if you wish. We like it this way, but it’s great plain too. Season with a dash of salt, along with a pinch of thyme or rosemary if the spirit moves you. Roast on a baking sheet in a pre-heated 375 oven, for about 20 minutes, or until golden.

Sometimes we sprinkle a little shredded Parmesan over the cauliflower for the last 5 minutes or so, (when we remember), and it’s extra good!

Variation: Cauliflower Cheese Steaks

This is a quick, yummy variation on “plain” roasted cauliflower. The steak-slice method is a fun presentation alternative.

Cut a head of cauliflower lengthwise (including stem) into approx. 3/4” thick “steaks”, and brush olive oil on both sides. Prepare as above, but flip the steaks halfway through roasting time.

Or, top each steak with a sprinkling of grated cheddar cheese (or cheese of your choice), thinly sliced green onions, and a dash of salt and pepper.

Return to the oven and roast until cheese melts –about 2-3 minutes more.

Recipe created or adapted by Liz Talley, Urban Graze

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